GRAPE {OR MUSCADINE} PIE

3 cups grapes	                      ½ tsp. lemon peel
1 cup sugar                           2 Tbsp. butter
3 Tbsp. flour	                      pie crust {2}
1/8 tsp. salt		

	Slip skins from grapes {save}.  Bring pulp to boiling.  Press 
through sieve to remove seeds.  Add pulp, skins and sugar mixed with 
flour, salt, and lemon.  Fill 9" pie shell.  Dot with butter.  Cover 
with top pie crust.  Bake at 450° for 10 minutes, or 350° for 30 minutes.  
Note:  You can fix grapes and freeze; then thaw and add remaining 
ingredients.  Frozen grapes may need a little more liquid.

When my sister was young, she and a cousin in Mississippi picked 
a lot of Muscadines and brought them to my Grandmother Hawn. She made 
this pie for them. This is not her recipe, but it tastes the way I 
remember hers tasting. (From Mary Beth Coad.)

From Anne:

When we were writing our family reunion cookbook, my cousin and I had 
to bake a lot of pies to know for sure if they were accurate (Ha!)  We 
did have to try a lot of cobblers.  My grandmother was a southern cook 
in her later years and she made the kind of deep dish cobbler that is 
like a pie but has a layer of fruit then strips of dough and then more 
fruit and then lattice top.  You can hardly find that anymore and it 
was one of the few recipes that we didn't have.  She used to make it 
in blackberry and peach that I can remember.  I loved that dough with 
the cooked in juice.  We finally found one that tasted like Grandmother's. 
We did update with pre-made pie crusts, but that was our only consession 
to the younger generation who think that is the only way you get a pie 
crust.  We also looked long and hard for muscadine pie and my sister 
found that one.  I think those were the only two that no one had a clue 
how to make like hers.  

                                          CKQ Anne Hawn Smith
                                          Chief Kite Quilter
                                          HawnSmith@aol.com