Dave on Facebook

Dave's profile on LinkedIn
Don't drink and drive!
Bookmark and use
Dave's BAC Calculator
DavesWeb visitors really liked:
Country Place Cookbook
Blueberry Cream Cheese Pie Recipe
Bloody AwfulBelow AverageNothing SpecialGoodPretty Damn Good
Country Place Cookbook
Tomato Sauce Recipe
Bloody AwfulBelow AverageNothing SpecialGoodPretty Damn Good
My Status
Fabulous Snow!
Bloody AwfulBelow AverageNothing SpecialGoodPretty Damn Good
My Status
Thankful for Signs of Spring!
Bloody AwfulBelow AverageNothing SpecialGoodPretty Damn Good
Gallery
Big Daddy
Bloody AwfulBelow AverageNothing SpecialGoodPretty Damn Good
Country Place Cookbook: Welcome to The Country Place Cookbook.
Scuppernong Pie Recipe
No users have rated this item yet.
  • 4 cups scuppernongs (about 2 pounds)
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons butter or margerine, melted
  • 1 unbaked 9-inch pastry shell
  • Crumb Topping
  1. Rinse scuppernongs; drain well.
  2. Remove skins from scuppernongs; separate and set both aside.
  3. Place pulp in a heavy saucepan, and bring to a boil.
  4. Reduce heat and simmer, uncovered, 5 minutes.
  5. Press pulp through a sieve to remove seeds.
  6. Combine pulp, skins, suger, and next four ingredients; stir well.
  7. Pour into pastry shell.
  8. Sprinkle Crumb Topping over pie.
  9. Bake at 400 degrees for 40 minutes.

Makes one 9-inch pie.

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 1/3 cup butter or margerine
  1. Combine flour and sugar; stir well.
  2. Cut in butter with pastry blender until mixture resembles coarse meal.

Makes about 1 cup.

from "The Country Place Cookbook: Favorite Recipes for Fresh Fruits and Berries" by Elizabeth Snare Smith
© 1995 Elizabeth Snare Smith
2,911 views.
No users have rated this item yet.