2 1/2 c. muscadine hulls & pulp
3 tbsp. melted butter
1 c. sugar
2 tbsp. flour

Wash fully ripened muscadines. Separate pulp and hulls. Cook pulp slowly until soft. Rub through sieve. Boil hulls until tender. Combine sugar, flour and add to muscadine mixture. Add butter. Pour into pastry lined pan. Cover top with strips of pastry. Bake in hot oven (425 degrees) about 25 minutes.