Muscadine Hand Pies Recipes

MUSCADINE PIE

Steps:

• For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add cold butter, pulsing until mixture is crumbly. Gradually add buttermilk, pulsing until a soft dough forms. Turn out dough onto a lightly floured surface, and shape into 2 disks. Wrap tightly in plastic wrap, and refrigerate until firm, about 30 minutes.
• Position oven rack to lowest setting, and preheat oven to 425°.
• For filling: Separate hulls from pulp of grapes. (See tip below.) Place grape hulls and ½ cup water in a medium saucepan. Place grape pulp in a separate medium saucepan. Bring both pans to a boil over medium-high heat. Cook for 15 minutes, stirring both frequently. Remove from heat. Stir sugar into hull mixture. Strain pulp mixture through a fine-mesh sieve, discarding solids. Add pulp juice to hull mixture.
• Place hull mixture in the container of a blender, and pulse several times to break hulls into smaller pieces. Pour mixture into a large bowl. Stir in cornstarch, egg, zest, vanilla, and cinnamon.
• 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, and 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.
• Bake for 20 minutes. Reduce oven 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. Serve with ice cream, if desired.

MUSCADINE HAND PIES

Steps:

• In a medium saucepan, combine muscadines (including hulls), sugar, lemon zest and juice, and cornstarch; bring to a boil over medium-high heat. Reduce heat to medium and cook until an instant-read thermometer registers 220˚, about 15 minutes. Remove from heat, and let cool to room temperature. Cover, and refrigerate until cold or up to 3 weeks.
• Preheat oven to 400°. Unroll piecrusts. Using a 3-inch round cutter, cut dough into 24 circles, rerolling scraps once, if necessary. Brush edges of 12 circles with egg; fill with 1 tablespoon muscadine mixture. Cover with remaining dough circles and crimp to seal using the tines of a fork. Place pies on baking sheets lined with parchment paper. Refrigerate for 15 minutes. Brush pies with egg, and sprinkle with sugar. Using a sharp paring knife, cut a small X into center of each pie. Bake until crust is golden brown and filling is bubbling, about 15 minutes.

FRESH MUSCADINE PIE

Steps:

• Gather the ingredients.
• Line pie plate with half of the rolled out pastry . Refrigerate pie shell and remaining pastry until you're ready to fill the pie.
• Mash muscadines. Separate hulls from pulp and set aside. Strain through a sieve to get juice; discard what's left of the pulp and seed in the sieve. Cook the reserved hulls in juice until tender, adding a little water if needed.
• Let cool, then add lemon juice, flour, and sugar. Put the fruit mixture in prepared bottom crust. Preheat oven to 400 F.
• Carefully arrange top crust over fruit, lattice style, if desired. Flute edge . Cut several slits in the top if top crust is left whole. Bake in preheated oven for approximately 10 minutes, then reduce heat to 375 F and bake 30 minutes longer.
• Serve with whipped cream or whipped topping, if desired.
• Enjoy.