Muscadine Grape Juice Pie


  • 3 cups juice pulp
  • 1 cup water
  • 2 cups sugar or less (depends on sweetness of juice)
  • 1 cup self-rising flour
  • 4 eggs separated
  • Vanilla
  • 3 baked pie shells


  1. To make juice pulp, cook muscadines thoroughly until soft, then strain out skins and seeds.
  2. Mix juice pulp, water, sugar, egg yolks, and flour and cook in double broiler, stirring frequently until mixture thickens, .
  3. Pour into 3 baked pie shells.
  4. Beat egg whites until they form peaks. Beat in a few drops of vanilla. Pour on top of other mixture in pie shell
  5. Put in oven at 425° . Keep a close eye to watch for it to brown lightly, about 5 min.

Recipe by Lane Honeycutt (Mama Lane) from Salemburg, NC, and shared by Twisted Vines Vineyard, Clinton, NC