As much as I love muscadines, I’ve never been a fan of a muscadine hull pie. I must admit, I’ve only tried a couple of slices, which weren’t all that bad, just not all that good either. It’s the concept that didn’t really appeal to me: squeezing the pulp and seeds out to cook down the skins of the muscadines to make a pie out of them?
Of course, I believe the idea came from what Southern cooking is best known for: making something delicious out of what you have on hand! Many folks make jelly out of muscadines, using only the pulp, leaving the skins behind. I’m sure what happened was some smart Southern woman decided she had worked too hard separating the skins from the pulp to just throw those skins away, so she made a pie out of the muscadine hulls! The idea must have caught on, because there are multiple variations on the same basic recipe. Now, I’m all about creatively repurposing leftovers, but since I don’t have to separate the muscadines by hand to make jelly, I’m certainly not going to do it just to make a hull pie!
Recently, a magazine contacted my husband, Chris, and asked for a recipe using muscadines with apples for a special piece featuring apples in North Georgia. Of course, he turned to me and asked, “Any ideas?” Although this was during our harvest season and fresh muscadines were abundant, I thought how much easier it would be to use one of our products made from muscadines that are available year-round. My favorite muscadine product is Paulk's Pride Muscadine Sauce. Maybe I could even combine it with apples to make a modern version of a muscadine hull pie?
So, I did what any good Southerner would do - I invited my best friends over for dinner and got to work! Chris took care of grilling steaks and vegetables I marinated while I chopped apples and made homemade ice cream. At least we’d have something delicious if the pie was a flop! After dinner, I proudly uncovered my creation and began to slice and serve it to raving reviews. Roxie declared it the best pie she’d ever eaten! Good thing, too, because I had to email the recipe later that week!
Paulk’s Pride Muscadine Apple Pie recipe was printed in the Fall 2017 issue of Georgia Connector magazine and is also available at www.paulkspride.com.
We’ve also made it into one of our Southern Mercantile recipe cards if you’d like to print it!
I sure hope you enjoy Paulk's Pride Muscadine Apple Pie as much as we have - we even served it in our Cafe during "Muscadine Week" in September!
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