Dessert Recipes by the South Carolina Department of Agriculture, public domain government resource—original source of recipe
- Yield: 3½ cups.
- 1 x 15 ounce package refrigerated pie crusts
- 1½ cups sugar
- ½ cup self-rising flour
- 2 cups Scuppernong juice (recipe to follow)
- ½ cup butter or margarine
- 2 teaspoons vanilla extract
- sweetened whipped cream
- garnish: thin muscadine slices
- 3 pounds scuppernong or other muscadine grapes, crushed
- 1 cup water
- Unfold 1 piecrust and roll into 16 inch circle on a lightly floured surface; cut into 4 (5½-inch) circles.
- Fit each circle into a 4½-inch round tart pan with removable bottom, and place pans on a baking sheet. Prick bottom and sides of pastry with a fork.
- Repeat procedure with remaining piecrust.
- Bake at 450 °F for eight minutes or until lightly browned.
- Remove tart shells to wire racks to cool.
- Cook sugar, flour, and Scuppernong juice in a medium saucepan over medium heat, whisking constantly, until mixture coats back of a spoon (about five minutes).
- Remove from heat; stir in butter and vanilla.
- Spoon about ⅓ cup mixture into each tart shell; cover and chill. Dollop sweetened whipped cream on top.
- Garnish, if desired.
- Bring ingredients to a boil in a large saucepan. Cover, reduce heat, and simmer 10 minutes.
- Pour mixture through a double thickness of damp cheesecloth, discard solids.
Note: To serve as a juice to drink, stir in 1¼ cups sugar and chill.
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