\n \n <\/svg>\n\t Print\n\t <\/a>\n\t \t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t\n\t\tMuscadine Pie<\/h2>\n\t\t\t\t\t\t\tRecipe by Ren\u00e9e Robinson\n\t\t\t\t\t\n\t\t\tServings 8-10<\/p>servings\n\t\t\t
Muscadine grapes make a gorgeous pie. Their sweet\/tart flavor makes for one of the best pie fillings I’ve ever tasted. And a dab of cr\u00e8me fra\u00eeche on top doesn’t hurt either.<\/p>\n \n \n <\/label>\n Cook Mode\n Keep the screen of your device on<\/p>\n\t\t\t
Ingredients<\/h3>\n \t\t\tDouble Crust Pie Pastry<\/strong><\/li>3 3 sticks of salted butter, each stick cut into 10 slices, well chilled<\/p><\/li>
3 cups 3 flour (390 grams) all purpose unbleached flour, such as Gold Medal<\/p><\/li>
1\/2 teaspoon 1\/2 table salt<\/p><\/li>
2 tablespoons 2 granulated sugar<\/p><\/li>
1 teaspoon 1 baking powder<\/p><\/li>
1 1\/2 tablespoons 1 1\/2 cider vinegar<\/p><\/li>
6 1\/2 tablespoons 6 1\/2 ice cold water<\/p><\/li>
Muscadine Pie<\/strong><\/li>2 quarts 2 Muscadine grapes, at least one of the quarts should be the purple colored variety in order for the color of the pie to be purple.<\/p><\/li>
1\/4 cup 1\/4 grape jelly<\/p><\/li>
2 tablespoons 2 freshly squeezed lemon juice<\/p><\/li>
2 teaspoons 2 vanilla extract<\/p><\/li>
1 teaspoon 1 ground cardamom<\/p><\/li>
1\/2 teaspoon 1\/2 fine salt<\/p><\/li>
5 tablespoons 5 Instant Clear Gel or cornstarch<\/p><\/li>
1 1\/2 cups 1 1\/2 granulated sugar<\/p><\/li>
Sparkling finishing sugar<\/p><\/li>
Cr\u00e8me fra\u00eeche for topping each serving<\/p><\/li><\/ul>\n\t\t\t
Directions<\/h3>\n\t\t\tDouble Crust Pie Pastry<\/strong><\/li>Combine the cider vinegar and ice water and place in the refrigerator to chill.<\/li> In a stand mixer, using the paddle attachment, combine the flour, salt, sugar, and baking powder on the lowest speed for about 30 seconds in order to mix well. Turn it off, add the well chilled butter slices, and mix on the same low speed for only a few seconds. You only want the slices to be coated in flour and perhaps bashed up a little. You don\u2019t want the pieces of butter to be broken up at this point.<\/li> Turn on the mixer once again to the lowest speed and slowly add the water\/vinegar. After it\u2019s all been added you will only run the mixer for a few seconds. The dough should be shaggy and the butter should be in different sized pieces. Some will still be large. There will still be some dry flour. That\u2019s fine. It\u2019s what you want. <\/li> Dump the contents onto a clean counter and using your hands, bring it lightly together into a mound. It will not all be sticking together. <\/li> Using the heel of your hand, begin pressing down and pushing a small amount of the dough away from you. This technique is called fraisage. Continue with the rest of the dough. Using a bench scraper, fold the dough over on top of itself and continue pressing and pushing the dough in the same manner until it has all come together in a cohesive dough. This may take 3 or 4 folds. You are building layers. <\/li> Cut the dough in half, shape each half into a disc, and wrap each half tightly in plastic wrap. When you cut the dough in half, you should be able to see all the layers you have developed. Chill for at least a couple of hours. The dough will keep in the fridge for 2 to 3 days, but can also be frozen for a couple of months. If using from the frozen stage, let it thaw in the refrigerator for a few hours before rolling out. Let the chilled dough sit at room temperature for 10 t0 15 minutes before rolling out on a floured surface. <\/li> Muscadine Pie<\/strong><\/li>On a lightly floured surface, roll one disc of pastry into a 12 inch circle and place into a 9 inch pie dish, trimming the edges to 1 1\/2 inches beyond the rim of the pie dish. Roll the remaining disc of pastry, which will be the top of the pie, into a 12 inch circle, cut into lattice strips and place on a parchment lined baking sheet. Chill both the pie shell and the lattice top for 20 to 30 minutes.<\/li> Preheat the oven to 425\u00b0 with a rack in the lower third of the oven.<\/li> Squeeze the hulls off the grapes and place the pulp in a medium saucepan, reserving the hulls in a bowl. Cook the pulp over medium heat for 10 to 15 minutes, until the pulp turns translucent and the seeds start separating from the pulp. Remove from the heat and let cool for a few minutes.<\/li> Place the pulp in a blender and blend on the LOWEST speed for about one minute. You don\u2019t want the seeds to break up. No need to wash the blender as you\u2019ll be using it again in a few minutes. Strain the cooked pulp back into the same saucepan and add the hulls. Cook over medium heat until the hulls have softened – about 10 minutes. Remove from the heat and stir in the grape jelly. Let cool for a few minutes. Place in the blender and blitz until the hulls are pulverized.<\/li> Pour into a bowl and stir in the lemon juice, vanilla extract, cardamom, and salt. In a small bowl stir together the sugar and Instant Clear Gel or cornstarch. Stir the sugar mixture into the grape filling. Set aside.<\/li> Remove the pie shell from the refrigerator and add the filling. Top with the lattice strips. Fold under and crimp. Place in the freezer for 20 minutes.\u00a0Remove from the freezer and lightly spray the top of the pie with water. Sprinkle on the finishing sugar of your choice. I used sparkling sugar for this pie. Bake the pie on the lower rack for 30 minutes. Reduce the temperature to 375\u00b0 for another 40 to 50 minutes, until the top is nicely browned and the grape filling is bubbling. Remove from the oven, place on a rack and let cool before slicing. A spoonful of cr\u00e8me fra\u00eeche on each serving is lovely. Enjoy!<\/li><\/ul>\n\tEquipment<\/h3>9 inch Pie Dish<\/li> Blender<\/li><\/ul>\n\t\n