MUSCADINE PIE

Pastry for 2-crust 9" pie
2 quarts ripe Florida muscadines
2 Tbsp. lemon juice (about 1⁄2 lemon)
1⁄4 cup all-purpose flour
21⁄2 cups sugar
1 Tbsp. butter, cut in small pieces

Line pie plate with half of the rolled out pastry. Refrigerate pie shell and remaining pastry until ready to fill. Mash muscadines. Separate hulls from pulp. Strain to get juice, leaving pulp and seed. Cook hulls in juice until tender, adding a little water if needed. Let cool. Add lemon juice, flour and sugar. Put fruit mixture in prepared pie shell. Carefully arrange top crust over fruit. Flute the edge with a fork or by pinching with fingers. Cut several slits in top crust. Bake in a 400° oven for approximately 10 minutes, then reduce heat to 375° and bake 30 minutes longer.

Serve with whipped cream or whipped topping, if desired.

MUSCADINE-ORANGE AND WILDFLOWER HONEY GLAZE

4 cups Florida muscadine juice
2 cups Florida orange juice
1⁄4 cup Florida wildflower honey
1⁄4 tsp. ground cloves
1 tsp. grated Florida orange rind

Bring muscadine juice and orange juice to a boil in a sauce pot; boil until reduced to 11⁄2 cups (about 1.5 hours). Stir in remaining ingredients. Use as a glaze for seafood, pork, chicken, ham or duck. Store in refrigerator.