Muscadine streusel pie
Instructions:
- Preheat the oven to 425°F. Place a rimmed baking sheet in the oven to heat at the same time. (The hot baking sheet will help the crust get done on the bottom.)
- Make the streusel topping by mixing 1⁄4 cup of the flour and the oats, brown sugar, and butter in a medium bowl. Use your fingertips to work in the butter until it is in pieces the size of small peas. Squeeze together a few marble-sized lumps of streusel, but leave the rest crumbly. Cover and refrigerate.
- Remove the skins from the grapes by gently squeezing them over a medium saucepan. If the grapes are fully ripe, the pulp will easily slide out of the stem end. If they are stubborn, use a sharp paring knife to make a shallow cut on the stem end. Coarsely chop the skins and set them aside in a large bowl.
- Cook the pulp over medium heat until the seeds come loose, about 5 minutes. Force the pulp through a food mill or a mesh sieve into the bowl with the skins. Discard the seeds. Stir in the remaining 1⁄4 cup of flour and the granulated sugar, tapioca, lemon juice, and salt. Pour the filling into the pie shell. Sprinkle the streusel over the filling.
- Place the pie on the hot baking sheet and bake for 10 minutes. Reduce the oven temperature to 350°F and continue baking until the topping is golden brown and the filling bubbles around the edges, about 30 minutes more. Cool to room temperature on a wire rack before serving.