Eboo's Wild Scuppernong Pie (with grapes)

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 35 min
  • Yield: 8 servings
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Ingredients

4 cups slightly tart seedless black grapes (about 1 1/2 pounds)

1/2 cup sugar 

1/2 cup Concord grape jelly 

2 tablespoons cornstarch 

1 tablespoon fresh lemon juice 

2 tablespoons butter or margarine 

2 store-bought roll-out pie crusts 

1 egg, beaten 

Directions

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.