2019-07-01_Taste_of_the_South_Special_Issues

TASTE OF THE SOUTH 76

MUSCADINE PIE

MAKES 1 (9-INCH) PIE

This recipe uses the whole grape, giving

each bite a burst of classic Southern f lavor.

CRUST

2½ cups all-purpose flour

2 teaspoons sugar

2 teaspoons kosher salt

1 cup cold unsalted butter,

cubed

½ cup whole buttermilk, chilled

1. For crust: In the work bowl of a food processor,
   place flour, sugar, and salt; pulse until combined.
   Add cold butter, and pulse until butter pieces are
   the size of almonds. Gradually add cold buttermilk,
   pulsing until a soft dough forms. Turn out dough
   onto a lightly floured surface, and divide in half.
   Shape each half into a disk, and wrap tightly in
   plastic wrap. Refrigerate until firm, about
   30 minutes or up to 3 days.


2. Position oven rack to lowest setting, and preheat
   oven to 425°.


3. For filling: Separate skins from pulp of grapes.
   (See Kitchen Tip.) Place grape skins and ½ cup water
   in a medium saucepan. Place grape pulp in another
   medium saucepan. Bring both saucepans to a boil
   over medium-high heat. Cook for 15 minutes, stirring
   frequently. Remove from heat; stir granulated sugar
   into skin mixture. Strain pulp mixture through a
   fine-mesh sieve into skin mixture, discarding solids.
   4. Place mixture in the container of a blender, and
   pulse several times to break skins into smaller pieces.
   Pour mixture into a large bowl. Stir in cornstarch,
   egg, zest, vanilla, and cinnamon.
   5. On a lightly floured surface, roll half of dough
   into a 12-inch circle. Transfer to a 9-inch pie plate,
   pressing into bottom and up sides. Pour filling into
   prepared crust. Roll remaining dough into a 12-inch
   circle. Cut dough into 1½-inch-wide strips. Arrange
   strips in a lattice design over filling. Brush dough
   with cream, and sprinkle with turbinado sugar.
   Place pie on a rimmed baking sheet.
   6. Bake for 20 minutes. Reduce oven temperature to
   375°, and bake until crust is golden brown and filling
   is bubbly, about 30 minutes more. Let cool on a wire
   rack for at least 45 minutes before serving.

FILLING

6 cups muscadine grapes

½ cup water

1 cup granulated sugar

¼ cup cornstarch

1 large egg, lightly beaten

1 teaspoon orange zest

1 teaspoon vanilla extract

½ teaspoon ground

cinnamon

1 tablespoon heavy

whipping cream

2 tablespoons turbinado

sugar

KITCHEN TIP

The pulp can easily be removed from

the skins by cutting a small slit in

each grape and squeezing fi rmly.