Muscadine Pie

While France can boast on their multitude of grapes--and they have every right to do so because they are good--, the south has a little secret.  We have our own precious grapes.  Muscadines are large, deep purple sweet balls of southern heaven.  Eat them as they are, turn them into jelly, make wine, or create a masterful Muscadine Pie...good to the last bite!  

     Ingredients

• 5 cups muscadine grapes
• 1 1/4 cup sugar
• 4 Tbsp cornstarch
• 2 Tbsp butter
• 1 recipe of your favorite double crust pie crust--I have one under apple pie.

1. Squish the muscadines in a large pot.
2. Heat them over medium-low heat until the skins start to change color (get softer), keep mashing.
3. Cool the grapes.
4. Pour the grapes and juice through a sieve, saving both the juice and grape skins with pulp.  
5. By hand, take out all the seeds and discard.
6. Put the skins and pulp into a food processor and process until they are smaller pieces.
7. Put the mixture back in the pot with the juice.
8. Add the sugar, cornstarch, and butter.
9. Heat until it boils.
10. Let it cool again while you make the pie crust.
11. Pour the muscadine mixture into the pie crust.
12. Top with the second layer of pie crust.
13. Bake at 350 for 30-35 minutes or until golden.
14. Enjoy!