Grapes Ripe In September

On the north side of the farmhouse my parents planted Muscadine grapes over 25 years ago. The grape arbor now stretches 25 -30 feet long and is a beautiful site from the windows in the kitchen and dining area. Near the end of August the grapes begin to ripen and continue into October.

Muscadine grapes are native to the south and many people called them scuppernong. However, Scuppernong is the first cultivar named of the muscadine grapes. Here at the farmhouse there is also the Thomas (black) grape which is very good for cooking. To me, the scuppernong grape is the best eaten fresh from the vine. Grapes will keep in the refrigerator up to a week.

Guest vacationing at the farmhouse are encouraged to enjoy these delicious grapes. Part of the fun is the fellowship with friends and family while standing around the grape vine. I even have a bench for those who wish to rest for a few moments while picking and eating grapes. It an experience to be among the lush green leaves on the vines that cascade toward the ground, to smell the aroma of the ripe fruit and to taste this sweet fruit. This is a special season for me because is makes me so aware of the joy friends, family, and guest have here at this special home place of my parents.

During grape season I love to cook a grape pie. If you like fruit pies, I am sure you will love a grape pie too. I have cooked this pie and it is one of my favorites.

Grape Pie

Pastry for a double-crust 9-inch pie
5 cups fresh black or muscadine grapes
¾ cups sugar
2 tablespoons quick-cooking tapioca
1 tablespoon grated lemon rind
1 ½ tablespoons lemon juice

Line a 9-inch pie-plate with half of pastry; set aside
Wash grapes thoroughly, and remove seeds.
Place grapes in a large saucepan.
Bring to a boil; cover, and reduce heat
Cook 15 minutes or until grapes are soft.
Remove from heat; stir in sugar, tapioca, lemon rind, and lemon juice.
Spoon mixture into pastry-lined pie plate.
Cover with top pastry.
Trim edges of pastry; seal and flute edges.
Cut slits in top of pastry to allow steam to escape.
Bake at 450 degrees for 10 minutes;
Reduce heat to 350 degrees and bake an additional 30 minutes

Dee’s Tip: Especially if I am using muscadine grapes, I add a couple drops of red food coloring to the grape mixture. It kicks the color up a notch!!


Source: Southern Living Annual 1985 Recipes page 212.

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