Family Tradition Tastes So Great (Grape)!

I sure do love a Grape Pie! It is a family recipe (from my grandmother on my mother’s side) that, like the soft shells of the grapes, is only available once a year. We have an annual family reunion in Union, South Carolina where everyone brings a special dish – items like fried chicken and green bean casserole. And even though I haven’t been to a family reunion in a few years, the Grape Pie still makes its appearance on the dessert table because of the Jeter Family cookbook we have floating around.

When making Grape Pie, you must use Scuppernong or Muscadine grapes but they have to be very ripe. The difference between the two grapes can be identified in its color; the Scuppernongs are light green or bronze and the Muscadines are a deep, rich red or purple. While these grapes do extremely well in the southern heat, they can be found from the Appalachians to New York. They are also popular with winemakers and make great jellies. I even remember enjoying Muscadine ice cream at Callaway Gardens when I was a child.

Grape Pie (from my cousin Ann)

2 Cups Grapes, very ripe (Scuppernongs or Muscadines)

2 Large Eggs

1 1/2 Cups Sugar

1 1/2 Tablespoon Self Rising Flour

1/2 Cup Butter, melted

Mash grapes to separate hulls and pulp. Place pulp in colander and work
pulp through to remove seeds.

Beat eggs thoroughly. In separate bowl mix sugar, flour, and melted butter. Add mixture to beaten eggs. Combine with grape hulls and pulp juices and pour into 2 pie shells.

Place in preheated oven at 375 degrees for 30 minutes.

Serve with a dollop of whipped cream.