1 quart muscadine, scuppernong or any grape easily separated from its hull
4 jumbo eggs, separated
2 cups sugar
1 tbsp. vanilla
1/4 cup (1/2 stick) butter, softened
1/4 cup all-purpose flour
1 deep dish prepared pie shell

Preheat oven to 425°F. Pop grape pulp out of hulls. Put pulp in small sauce pan and cook over very low heat until seeds rise to the top, strain, discard seeds. Save pulp. Put hulls in separate sauce pan and cook slowly until hulls are tender and break apart easily.

Beat egg yolks,sugar, vanilla, butter and flour together, blend well. Add grape pulp and beat well. Stir in cooked hulls. Pour into prepared pie shell. Bake at 425°F for 15 minutes then reduce heat to 350°F and cook 45-60 minutes or until done. Use eggs whites to make meringue topping, if desired.

Submitted by: Deborah Hargett