Grape hull pie, also called muscadine pie, is a dessert found in the cuisine of the Southern United States.
Hull pie with meringue
| |
| Type | Pie |
|---|---|
| Course | Dessert |
| Region or state | Southeastern United States |
| Associated cuisine | Cuisine of the Southern United States |
The dish is traditionally made out of muscadine grapes, which are indigenous to the southeastern United States.[1] Grape hull pie was created as a way to use the skins left over from preparing grape jelly instead of wasting them.[2] It is commonly prepared in North Carolina where it is a part of traditional cuisine. Humorist Celia Rivenbark described her early memories of the dish in an essay for The Carolina Table.[3][4]
The pie is prepared by simmering the skins, or "hulls", of muscadine grapes together with sugar, grape pulp and lemon juice.[5][6] Seeds are removed from the mixture by straining[7] or picking them out.[8] The filling is then poured into a double pie crust and baked.[9][10]