Muscadine Pie 

1/2 gallon ripe muscadines
2 1/2 cups sugar 
juice from 1/2 lemon 
dots of butter 
1/4 cup flour 
9-inch unbaked pie shell, plus pastry for lattice crust  


Cooking Instructions: 
Mash muscadines. Separate hulls from pulp. Strain so as to get 
juice, leaving pulp and seeds. Cook hulls in juice until tender, 
adding a little water if needed. Let cool, then add lemonjuice, 
flour, and sugar. Put this mixture into unbaked pie shell and dot 
with butter. Place lattice crust across top. Bake in a 400 degree 
oven for approximately 10 minutes, then reduce heat to 375 
degrees and bake another 30 minutes. 

Serving Suggestions: 
Serve with whipped cream, if desired.