4 c Scuppernongs (about 2 pounds 1 tb Lemon juice
1 c Sugar 1 1/2 tb Butter or margarine; melted
1/4 c All-purpose flour 1 ea Unbaked 9-inch pastry shell
1/8 ts Salt Crumb topping
CRUMB TOPPING
1/4 c All-purpose flour 1/3 c Butter or margarine
1/4 c Sugar
The Filling:
Rinse scuppernongs; drain well.
Remove skins from scuppernongs; separate and set both aside. Place
pulp in a heavy saucepan, and bring to a boil. Reduce heat, and
simmer, uncovered, 5 minutes. Press pulp through a sieve to remove
seeds. Combine pulp, skins, sugar, and next 4 ingredients; stir well.
Pour into pastry shell. Sprinkle Crumb Topping (below) over pie.
Bake at 400 degrees F for 40 minutes. Yield: one 9-inch pie.
Crumb Topping:
Combine flour and sugar; stir well. Cut in butter with pastry
blender until mixture resembles coarse meal. Yield: about 1 cup.
From Helen J. Wright of South Carolina in September, 1988 “Southern
Living” Typos by Jeff Pruett
Yields
1 x 9″ pie