This often-overlooked fruit takes center stage in these yummy hand-held pies.
Muscadine Hand Pies
- 12 ounces purple muscadines, seeds removed
- ½ cup sugar, plus more for sprinkling
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 2 (14.1-ounce) packages refrigerated piecrusts
- 1 large egg, lightly beaten
- In a medium saucepan, combine muscadines (including hulls), sugar, lemon zest and juice, and cornstarch; bring to a boil over medium-high heat. Reduce heat to medium and cook until an instant-read thermometer registers 220˚, about 15 minutes. Remove from heat, and let cool to room temperature. Cover, and refrigerate until cold or up to 3 weeks.
- Preheat oven to 400°. Unroll piecrusts. Using a 3-inch round cutter, cut dough into 24 circles, rerolling scraps once, if necessary. Brush edges of 12 circles with egg; fill with 1 tablespoon muscadine mixture. Cover with remaining dough circles and crimp to seal using the tines of a fork. Place pies on baking sheets lined with parchment paper. Refrigerate for 15 minutes. Brush pies with egg, and sprinkle with sugar. Using a sharp paring knife, cut a small X into center of each pie. Bake until crust is golden brown and filling is bubbling, about 15 minutes.