Recipe courtesy of Trisha Yearwood
Eboo's Wild Scuppernong Pie (with grapes)
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- Level: Easy
- Total: 1 hr 35 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 459
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 2 g
- Sugar
- 35 g
- Protein
- 3 g
- Cholesterol
- 28 mg
- Sodium
- 251 mg
- Level: Easy
- Total: 1 hr 35 min
- Active: 35 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 459
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 2 g
- Sugar
- 35 g
- Protein
- 3 g
- Cholesterol
- 28 mg
- Sodium
- 251 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Combine the grapes, sugar and jelly in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer briskly, mashing the grapes with a potato masher, until the liquid is slightly thickened, about 5 minutes.
- In a small bowl, stir the cornstarch into 2 tablespoons water until dissolved. Add to the grape mixture and boil for 1 minute. Off the heat, stir in the lemon juice and butter.
- Roll out both of the pies crusts. Fit one crust into a 9-inch pie pan. Pour the grape filling into the crust. Top with the second crust. With a knife, cut vents in the top crust in several places. Brush with egg wash.
- Bake until the crust is golden brown and the filling is bubbling, about 1 hour. Cool completely on a rack.
Cook’s Note
To freeze, par-bake the pie for just 30 minutes, then let cool and freeze. When ready to serve, thaw and bake for another 20 minutes to finish cooking.
