Muscadine Pie

1/2 gallon ripe muscadines
Juice from 1/2 lemon
1/4 cup flour
2 1/2 cups sugar
Dots of butter

Mash muscadines.  Separate hulls from pulp.  Strain so as to get juices, leaving pulp and seed.  Cook hulls in juice until tender, adding a little water if needed.  let cool, then add lemon juice, flour, and sugar.  put this mixture in a 9-inch unbaked pie shell and dot with butter.  place lattice crust across top.  Bake in a 400 degree over for approximately 10 minutes, then reduce heat to 375 and bake another 30 minutes.  Serve with whipped cream, if desired.


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