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• 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

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