Country Place Cookbook: Welcome to The Country Place Cookbook.
Scuppernong Pie Recipe
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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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