RECIPE FROM "SANDY'S
4 cups (about 2 pounds) scuppernongs (cultivated muscadine grapes with yellowish green plum-flavored fruits found in the southern states, particularly North Carolina)
1 cup sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
1 tablespoon lemon juice
1-1/2 tablespoons butter or margarine, melted
1 pie shell, unbaked
1/2 cup all-purpose flour
1/4 cup sugar
1/3 cup butter or margarine
Rinse scuppernongs and drain well. Remove skins. Separate the skins from the pulp, and set both aside.
Place pulp in a heavy saucepan and bring to a boil, stirring continualy. Reduce heat and simmer uncovered for 5 minutes.
Press pulp throug a sieve to remove seeds.
Combine sieved pulp, the skins, sugar and next 4 ingredients. Stir well.
Pour into an unbaked pie shell.
Make the crumb topping by combining flour and sugar and stir well.
Cut in the butter with a pastry blender until the mixture resembles coarse meal.
Sprinkle crumb topping over pie.
Bake at 400 degrees for 40 minutes.