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Grape hull pie
Grape hull pie, also called muscadine pie, is a dessert found in the cuisine of the Southern United States. History The dish is traditionally made out of muscadine grapes, which are indigenous to the southeastern United States.[1] Grape hull pie was created as a way to use the skins left over from preparing grape jelly instead of wasting them.[2] It is commonly prepared in North Carolina where it is a part of traditional cuisine. Humorist Celia Rivenbark described her early memories of the dish in an essay for The Carolina Table.[3][4] PreparationThe pie is prepared by simmering the skins, or "hulls", of muscadine grapes together with sugar, grape pulp and lemon juice.[5][6] Seeds are removed from the mixture by straining[7] or picking them out.[8] The filling is then poured into a double pie crust and baked.[9][10] References
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