Last Saturday a carload of friends and I took a field trip to Herndon Hills Farm in Durham to pick muscadine grapes. A few days later, we got together and turned them into six pints of jam and one and a half pints of muscadine-ginger simple syrup. After we were done canning, we realized that there was a bowl of hulls still left in my refrigerator-- I had forgotten to include them in our sauce pot. So I scoured the internet for "muscadine hull" pie (which is really a thing, and a true nothing-in-the-house pie, at that!) and adapted a few different recipes to create my own.
Muscadine Hull Pie
Nothing-in-the-house pie crust
4 c. muscadine hulls
2 c. juice from the hulls
1.5 c. sugar
1/3-1/2 c. corn starch or arrowroot
1 tsp. vanilla extract
1 tsp. fresh grated ginger
1 tsp. lemon zest
1. Follow the directions for the Nothing-in-the-House pie crust and refrigerate.
2. Remove the pulp and seeds from the muscadines (use to make jam or simple syrup!). Boil the hulls until tender in enough water to cover them. Drain and reserve the juice, setting the hulls aside.
3. Roll out half of the pie crust and fit into a greased and floured 9-inch pie pan. Return unrolled top crust to the fridge while you prepare the filling.
3. Mix together the sugar, cornstarch/arrowroot, vanilla, ginger, lemon, and juice. Pour this mixture over the reserved hulls and let stand for 20 minutes. Pour the hulls and mixture into the pie crust. Roll out the top crust, cut into strips and weave across the top of the pie to form a lattice top.
4. Bake at 400 degrees for 15 minutes. Reduce heat to 375 degrees and bake for 45 minutes more.
I took the pie to the monthly Wednesday Old Time Jam at Nightlight, to be enjoyed by musicians, listeners, and bartenders!