preserves

Muscadine / Scuppernong Pie Filling

This classic Southern Muscadine / Scuppernong Pie Filling transforms richly flavored grapes into a velvety, jewel-toned filling perfect for pies, tarts, hand pies, cobblers, and more. The method blends the skins for deep color and body while the pulp provides natural sweetness and tang. A touch of lemon brightens the flavor, butter adds silkiness, and vanilla rounds everything out. The stovetop-thickened filling is freezer-friendly and safe for canning, giving you year-round access to the bounty of late-summer grapes grown across the South and right here at RizzieFarms.

Servings: 5–6 pints of pie filling
Total Time: 70 min
Pan: Large heavy-bottomed pot

Ingredients

Pie Filling
  • 9 pounds fresh muscadine or scuppernong grapes (about 18 cups)
  • 3 3/4 cups sugar (adjust to taste)
  • 6 tablespoons cornstarch
  • 4 tablespoons fresh lemon juice
  • 1 1/2 tablespoons butter
  • 1 1/2 teaspoons vanilla extract
Jar of deep purple muscadine pie filling with spoonful shown.

Instructions

  1. Prepare the grapes Wash **9 pounds muscadine or scuppernong grapes** thoroughly and remove all stems. Separate the skins from the pulp, placing the skins in one bowl and the pulp (with seeds) in another.
  2. Cook the pulp Place the bowl of grape pulp into a saucepan and cook over medium heat for about **10 minutes**, stirring occasionally, until the pulp softens and releases its juices. Press the cooked pulp through a fine sieve or food mill to remove the seeds. Reserve the strained pulp.
  3. Blend the skins Transfer the reserved skins to a blender or food processor. Blend the **grape skins** until completely smooth; this gives the filling rich color and body.
  4. Combine pulp and skins In a large heavy-bottomed pot, combine the **strained pulp**, the **blended skins**, and **3 3/4 cups sugar**. Stir well to combine.
  5. Add thickeners and flavor Dissolve **6 tablespoons cornstarch** in a small amount of grape juice or water, then stir it into the pot. Add **4 tablespoons lemon juice** and **1 1/2 tablespoons butter**.
  6. Cook the filling Cook the mixture over medium heat, stirring frequently, until it thickens and begins to bubble—about **15–20 minutes**. Once thickened, remove the pot from the heat and stir in **1 1/2 teaspoons vanilla extract**.
  7. Canning instructions (optional) Ladle the hot pie filling into sterilized pint jars, leaving **1/2 inch headspace**. Remove air bubbles, wipe rims, and apply lids and bands. Process jars in a **boiling-water bath for 25 minutes** (adjust for altitude). Cool undisturbed for 12 hours, then check for proper seals.

Notes

  • Scuppernongs tend to be sweeter, while dark muscadines are more tart—adjust sugar accordingly.
  • Blending the skins is essential for color, thickness, and classic Southern flavor.
  • The filling freezes beautifully in airtight containers.
  • Use firm, ripe grapes for the best color and body.

Tags

muscadine scuppernong pie filling southern preserves canning grape