Muscadine Grape Summer Sonker Pie Recipe

July 11, 2013
2 Ratings
  • Serves 8 people
Author Notes

Imagine eating grape soda, that's what this sonker tastes like. You could use concord grapes if you can't find muscadines. Here in NC the farmer's markets are full of muscadine's so that 's what I use. This recipe is loosely adapted from —Chesspie

What You'll Need
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 1/4 cup flour
  • 2 quarts muscadines
  • 1 Any pie crust (top & bottom)
  1. Cook bottom pie shell & let cool.
  2. Cut muscadines in half. Pit & separate skin. Disregard pit but throw skin into bowl with juices & the fruit. Cook until soft about 5-6 minutes. Add sugar, flour, & lemon juice. Toss into pie shell & cover with a pie crust that creates a circle an inch smaller than the shell so that an inch of the muscadines are showing around the perimeter. Bake at 400 for 10 minutes, then at 375 for 30 additional minutes.

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2 Reviews

[email protected] September 30, 2021
Our neighbor recently brought over a 5 gallon bucket of muscadines… I didn’t have a clue what to do with them. I googled and came across this recipe. I gave it a try. Seeding the grapes was an all afternoon job! But the reward was the glorious pie. I served it warm with ice cream. It was a similar tart/sweetness reminiscent of the rhubarb cobblers my grandma made us when I was a kid.
PatBastrop September 18, 2021
The hardest thing about this dessert is seeding the grapes! We love it so much I have to make at least one when the muscadines are available!!