Muscadine Pie - cooking recipe

Ingredients

4 c. muscadines (about 2 lb.)
1 c. sugar
1/4 c. all-purpose flour
1/8 tsp. salt
1 Tbsp. lemon juice
1 1/2 Tbsp. melted margarine

Preparation

Rinse muscadines.
Remove skins from pulp and set aside.
Do not throw away skins.
Place pulp in heavy saucepan and bring to a boil.
Reduce heat and simmer uncovered 5 minutes.
Press pulp through sieve to remove seeds.
Combine pulp and juice with skins and sugar.
Add remaining ingredients and stir well.
Pour in 9-inch unbaked pastry shell.
Sprinkle crumb mixture on top.
Bake at 400\u00b0 approximately 40 minutes.
Top with Cool Whip to serve.