Loading Video...
Recipe courtesy of Trisha Yearwood

Eboo's Wild Scuppernong Pie

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr 45 min
  • Active: 55 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. Separate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer.
  3. In a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat.
  4. Roll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush.
  5. Bake until the crust has browned, 50 minutes.
Seamus Mullen

Shepherd's Pie

23m Intermediate 97%
CLASS
Erin Jeanne McDowell

Double-Crust Chicken Pot Pie

41m Intermediate 98%
CLASS
8m Intermediate 99%
CLASS
20m Easy 100%
CLASS
Lasheeda Perry

Citrus Icebox Pie

32m Easy 99%
CLASS
Lasheeda Perry

Biscoff Cream Pie

34m Intermediate 100%
CLASS
38m Easy 97%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages