It’s muscadine season! That wild grape that has inspired hundreds of years of Southern jams, jellies, preserves, pies, and wines is back in the markets and ready for your kitchen.

I decided to try my hand at a muscadine hull pie. Traditionally a way to use the hulls when the pulp and juice were being used in other recipes, the hull pie epitomizes the thrifty and frugal country recipe.

When they’re cooked down muscadines have a sweet and tart flavor that is similar to cherries. I decided to use the whole grape, pitting them first, which made for a filling that perfect complimented my buttery crust. What a treat. I think I’ll need to replicate this before the end of muscadine season!

Muscadine Hull Pie

filling

4 cups whole muscadines

1/2 cup brown sugar

Juice of 1 lemon

Pinch of salt

1 tsp vanilla extract

crust

2 1/2 cups flour

2 sticks cold butter

1/4 cup brown sugar

1/4 cup cold water

1 egg

1 tbsp brown sugar

In a food processor combine flour, butter, sugar, and salt. Pulse until texture resembles cornmeal. Add in water, a few tablespoons at a time. Pulse until a dough ball forms, adding more water as needed. Wrap in plastic wrap and chill.

Remove tops from muscadines and squeeze the pulp out. Remove the seeds and combine pulp and hulls in a pot over medium-low heat. Stir in brown sugar, lemon juice, salt, and vanilla. Bring to a boil and then reduce heat to a simmer. Cook for 45 minutes to 1 hour or until filling has thickened.

Flour a work surface and roll out half your dough. Drape over a pie crust and stir in filling. Roll out remaining half and lay over top of the filling. Fold the edges of the bottom dough over the top crust and press together. Brush top with egg and sprinkle with brown sugar. Bake at 350F for 40-45 minutes or until crust is golden brown and flakey. Serve hot.