Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Muscadine Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds muscadine grapes
- 2 cups sugar, divided
- 1 teaspoon grated lemon rind
- 1/4 teaspoon apple pie spice
- 1/2 cup butter or margarine
- 1 cup self-rising flour
- 1 cup milk
Directions
1.Remove skins from muscadines; reserve skins.
2.Cook pulp and 1 cup sugar in a saucepan over medium heat, stirring occasionally, 5-10 minutes or until seeds loosen. Press mixture through a wire-mesh strainer, discarding seeds.
3.Return pulp mixture to saucepan; stir in reserved skins, lemon rind, and apple pie spice. Bring to a boil; reduce heat and simmer, stirring occassionally, 5 minutes or until tender.
4.Melt butter in an 11x7-inch baking dish in a 350 degree oven.
5.Stir together flour, remaining 1 cup sugar, and milk; pour over melted butter. Pour muscadine mixture over batter.
6.Bake at 350 degrees for 35 minutes or until golden. Serve with ice cream, if desired.