Grape hull pie, also called muscadine pie, is a dessert found in the

cuisine of the Southern United States The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including Indigenous cuisine of the Americas, cuisine of Indigenous peoples of the Southeastern Woodlands, Southeastern Native American tribes, ...

History

The dish is traditionally made out of

muscadine ''Vitis rotundifolia'', or muscadine, is a grapevine species native to the southern United States, southeastern and south-central United States. The growth range extends from Florida to New Jersey coast, and west to eastern Texas and Oklahoma. I ...

grapes, which are indigenous to the southeastern United States. Grape hull pie was created as a way to use the skins left over from preparing grape jelly instead of wasting them. It is commonly prepared in

North Carolina North Carolina ( ) is a U.S. state, state in the Southeastern United States, Southeastern region of the United States. It is bordered by Virginia to the north, the Atlantic Ocean to the east, South Carolina to the south, Georgia (U.S. stat ...

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''.

Preparation

The pie is prepared by simmering the skins, or "hulls", of

grapes together with sugar, grape pulp and lemon juice. Seeds are removed from the mixture by straining or picking them out. The filling is then poured into a double pie crust and baked.

References

{{Reflist American pies Cuisine of the Southern United States American desserts Hull pie, grape