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Muscadine Hull Pie Recipe

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This recipe for Muscadine Hull Pie, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wayne Ridlehoover
Added: Friday, December 31, 2004

Category:
Category:

Ingredients:  
Ingredients:  
1 quart of muscadine hulls (you can press them a bit to make a quart)
to 7/8 cup of water, add more water if needed
cup sugar
teaspoon lemon juice or flavoring
2 tablespoons flour, mixed with a little water
1 - 9 inch deep dish pie crust
1 regular crust for top

Directions:
Directions:
Combine one quart of muscadine hulls, sugar and water in a small saucepan and boil for 30 to 35 minutes on medium low until they become a mush.
Add lemon juice or flavoring. Thicken with flour mixed with a little cold water. Stir well. Cook until it is thicker than sweet milk. Mix and pour into pie crust and top with regular crust. Slit top crust and bake at 350 for 42 to 45 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Minnie Jordan Winn (1884-1968), my grandmother and daughter of Lewis M. and Mary Haseltine Morgan Jordan and granddaughter of Drury and Mary Getzen Morgan made muscadine hull pies. My mother recalled how they were made.

 

 

 

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