Wednesday, November 16


Grape hull pie from the bistro at Duplin Winery in Rose Hill, NC, by Amy Evans Streeter

'Tis the season for pie. So, in the spirit of this year's programming theme, the Cultivated South, we thought we'd take a minute to introduce you to the oddly captivating and syrupy-sweet grape hull pie.

Grape hull pie is the boudin of pastry. It makes use of ingredients that might otherwise be discarded: grape skins. Muscadine skins are traditional. They're also preferred, since the hulls of a muscadine are especially thick and stand up well to cooking.

We're not telling you to swap out your usual Thanksgiving sweet potato pie. But, if you're feeling adventurous--and happen to have some Muscadines lying around--take a look at the following recipes:

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Nancie's Muscadine Grape Hull Pie from Southern Pies by Nancie McDermott

Grape Hull Pie from John Kessler at the Atlanta Journal Constitution

Grape Hull Pie from Matt & Ted Lee, a recipe that appeared in the New York Times (registration may be required)

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We also invite you to learn more about muscadines, the South's native grape, by visiting some of the stories that are part of our Wine in the South oral history project. Learn about the health benefits of muscadines from Robert Taylor of Tilford Winery & Farms in Kathleen, GA. Get excited about the future of muscadines with Bo Whitaker of Garden Gate Vineyards in Mocksville, NC. And hear David Fussell Jr. of Duplin Winery in Rose Hill, NC, talk about grape hull pie.