4 c. ripe muscadines

Slip skins and put skins in one pot and pulp in another. Bring pulp to boil, reduce heat and simmer, uncovered 5 minutes. Sieve to remove seeds. Meanwhile, add 1/2 cup water to skins and simmer until tender, about 20 minutes. Combine pulp and skins and cool. Fruit can be frozen at this point for future use.

To make pie:

Mix:

3/4 c. sugar
1/3 c. flour
1/4 tsp. salt

Add to fruit and mix well. Add tablespoon lemon juice and 2 tablespoons butter, melted. Mix and pour into 9 inch unbaked pastry shell. Top with lattice crust. Bake at 450°F for 10 minutes, then 350°F for 30-40 minutes.