Muscadine pie is a true Southern classic, bursting with the unique flavor of muscadine grapes, a native fruit cherished for its sweet, tangy taste and luscious texture. This pie offers a delightful twist on traditional fruit pies, delivering a rich, jammy filling inside a flaky, buttery crust.
Whether you’re an experienced baker or just looking to try something new and exciting, this muscadine pie recipe is sure to impress your family and guests. The deep purple color and vibrant sweetness make it not only delicious but visually stunning on any dessert table.
Perfect for late summer and early fall when muscadine grapes are in season, this pie captures the essence of Southern harvests. If you’ve never tried muscadine before, this recipe is a wonderful introduction to the fruit’s complex flavor profile, blending hints of grape, berry, and a touch of floral sweetness.
Get ready to bake a pie that’s as beautiful as it is tasty!
Why You’ll Love This Recipe
This muscadine pie recipe is a wonderful balance of sweet and tart, with a filling that perfectly showcases the natural flavor of muscadine grapes. It uses simple, wholesome ingredients and a straightforward method that anyone can follow.
The homemade crust is buttery and flaky, providing the perfect contrast to the juicy filling. Plus, it’s a fantastic way to enjoy a regional fruit that’s often overlooked outside the Southern United States.
Whether for a family gathering, a holiday dessert, or simply a treat to enjoy with your afternoon tea, this pie will quickly become a favorite. It’s also a great conversation starter — many guests will be intrigued by the unique taste and vibrant color!
Ingredients
- 2 cups muscadine grapes (about 3 cups whole grapes)
- 1 cup granulated sugar
- 2 tablespoons cornstarch (for thickening)
- 1 tablespoon lemon juice (freshly squeezed)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter (cut into small pieces)
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tablespoon sugar (for sprinkling on crust)
Equipment
- 9-inch pie dish
- Large mixing bowl
- Medium saucepan
- Fine mesh strainer or sieve
- Whisk
- Pastry brush
- Measuring cups and spoons
- Knife and cutting board
- Oven
Instructions
- Prepare the muscadine grapes: Rinse the grapes thoroughly. Cut the grapes in half and scoop out the pulp and seeds, collecting the juice and pulp in a bowl. Set aside the skins.
- Cook the filling: In a medium saucepan, combine the pulp, seeds, and juice with the sugar, cornstarch, lemon juice, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent (about 5-7 minutes). Remove from heat and stir in the vanilla extract.
- Extract juice from skins: Place the muscadine skins in a fine mesh strainer and press down with the back of a spoon to extract as much juice as possible. Add this juice to the cooked mixture in the saucepan and mix well.
- Assemble the pie: Preheat your oven to 375°F (190°C). Roll out your pie crust and fit it into a 9-inch pie dish. Pour the filling evenly into the crust. Dot the top of the filling with small pieces of butter for added richness.
- Prepare the crust topping: You can either cover with another crust, make a lattice top, or leave it open-faced. If using a top crust, seal the edges by pinching the dough together and cut slits for steam to escape.
- Apply egg wash: Beat the egg with a tablespoon of water and brush it lightly over the crust. Sprinkle sugar on top for a beautiful, sparkling finish.
- Bake the pie: Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them with foil halfway through baking.
- Cool and serve: Allow the pie to cool completely on a wire rack before slicing to let the filling set properly. Serve with whipped cream or vanilla ice cream for an extra special treat.
Tips & Variations
For a smoother filling, you can strain the cooked mixture through a fine sieve before assembling the pie.
You can experiment with adding a pinch of cinnamon or nutmeg to the filling for extra warmth and spice. For a dairy-free option, substitute the butter with coconut oil or vegan margarine.
If you want a twist, try mixing muscadine grapes with other berries like blackberries or blueberries for a mixed fruit pie.
Making your own pie crust from scratch will elevate this pie, but store-bought crusts work perfectly well for a quick and easy dessert. Also, if fresh muscadine grapes are unavailable, frozen grapes can be used, but be sure to thaw and drain them well before cooking.
Nutrition Facts
| Nutrient | Amount per Serving (1 slice) |
|---|---|
| Calories | 320 |
| Carbohydrates | 52 g |
| Fiber | 3 g |
| Sugars | 35 g |
| Fat | 11 g |
| Saturated Fat | 5 g |
| Protein | 2 g |
| Vitamin C | 15% Daily Value |
Serving Suggestions
Muscadine pie is best served slightly warm or at room temperature. Add a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the pie’s rich, fruity flavor.
A drizzle of honey or a sprinkle of toasted pecans on top can add delightful texture and sweetness.
For a Southern-inspired dessert spread, consider pairing this pie with classic sweet teas or a light lemon sorbet to balance the richness. This pie also pairs wonderfully with a cup of black coffee or herbal tea for a cozy afternoon treat.
If you’re interested in exploring more delicious recipes, check out these favorites: Afghan Vegetarian Pulao Recipe Easy and Delicious Guide, Vegan Recipes No Tofu: Delicious Plant-Based Meals, and Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas.
Conclusion
Muscadine pie is a delightful way to celebrate the unique flavors of Southern muscadine grapes. The combination of a tender, flaky crust with a luscious, sweet-tart filling makes for an irresistible dessert that’s perfect for any occasion.
This recipe is approachable for bakers of all skill levels and brings a taste of tradition to your table.
By using fresh, seasonal ingredients and simple techniques, you can create a memorable pie that your friends and family will love. Whether you’re making it for a special holiday, a weekend treat, or just because, muscadine pie offers a wonderful blend of flavor, texture, and color that truly stands out.
Happy baking!
📖 Recipe Card: Muscadine Pie
Description: A sweet and tangy pie made with fresh muscadine grapes, perfect for a Southern dessert. The flaky crust complements the unique flavor of the muscadines.
Prep Time: PT20M
Cook Time: PT50M
Total Time: PT1H10M
Servings: 8 servings
Ingredients
- 4 cups muscadine grapes, washed and stemmed
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, cut into small pieces
- 1 unbaked 9-inch pie crust
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine muscadine grapes, sugar, flour, salt, lemon juice, vanilla extract, and cinnamon.
- Pour the mixture into the unbaked pie crust.
- Dot the filling with small pieces of butter.
- Cover with a second pie crust or lattice top, seal edges, and cut slits for steam to escape.
- Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
- Bake for 45-50 minutes until the crust is golden and filling is bubbly.
- Cool for at least 2 hours before serving.
Nutrition: Calories: 320 kcal | Protein: 3 g | Fat: 14 g | Carbs: 45 g
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