Eboos Wild Scuppernong Pie Recipes

EBOO'S WILD SCUPPERNONG PIE (WITH GRAPES)

Eboo's Wild Scuppernong Pie (with grapes) image

Provided by Trisha Yearwood

Categories dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

Ingredients

4 cups slightly tart seedless black grapes (about 1 1/2 pounds)
1/2 cup sugar
1/2 cup Concord grape jelly
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 tablespoons butter or margarine
2 store-bought roll-out pie crusts
1 egg, beaten

Steps:

Preheat the oven to 350 degrees F.
Combine the grapes, sugar and jelly in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer briskly, mashing the grapes with a potato masher, until the liquid is slightly thickened, about 5 minutes.
In a small bowl, stir the cornstarch into 2 tablespoons water until dissolved. Add to the grape mixture and boil for 1 minute. Off the heat, stir in the lemon juice and butter.
Roll out both of the pies crusts. Fit one crust into a 9-inch pie pan. Pour the grape filling into the crust. Top with the second crust. With a knife, cut vents in the top crust in several places. Brush with egg wash.
Bake until the crust is golden brown and the filling is bubbling, about 1 hour. Cool completely on a rack.

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