Eboo's Wild Scuppernong Pie with Cinnamon Swirl Ice Cream
Eboo's Wild Scuppernong Pie with Cinnamon Swirl Ice Cream
A delicious dessert to end of a meal by Trisha Yearwood from Trisha's Southern Kitchen
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 35 minutes
  • Cooking Time 1 hour 15 minutes
  • Yield 8 servings
Ingredients
  • For Cinnamon Swirl Ice Cream:
  • ¼ cup dark brown sugar 
  • 2 tablespoons water  
  • 1 teaspoon cinnamon  
  • 2 tablespoons unsalted butter  
  • 2 tablespoons light corn syrup 
  • 1 quart vanilla ice cream, softened  
  • For Wild Scuppernong Pie:
  • 4 cups slightly tart seedless black grapes (about 1½ pounds) 
  • ½ cup sugar  
  • ½ cup Concord grape jelly  
  • 2 tablespoons cornstarch  
  • 1 tablespoon fresh lemon juice  
  • 2 tablespoons butter or margarine  
  • 2 store-bought roll-out pie crusts  
  • 1 egg, beaten
Method
  1. For Cinnamon Swirl Ice Cream:
  2. In a small saucepan over medium-low heat, combine the brown sugar, water and cinnamon. Cook until all the sugar has dissolved and the mixture is syrupy, 3 to 4 minutes. Remove from the heat and stir in the butter. When melted, vigorously stir in the corn syrup.
  3. Add the softened ice cream to a large bowl. Pour the cinnamon caramel over the ice cream and quickly fold it in; the hot caramel will string as it hits the cold ice cream. Refreeze or serve immediately.
  1. For Wild Scuppernong Pie:
  2. Preheat the oven to 350 degrees F.
  3. Combine the grapes, sugar and jelly in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and simmer briskly, mashing the grapes with a potato masher, until the liquid is slightly thickened, about 5 minutes.
  4. In a small bowl, stir the cornstarch into 2 tablespoons water until dissolved. Add to the grape mixture and boil for 1 minute. Off the heat, stir in the lemon juice and butter.
  5. Roll out both of the pies crusts. Fit one crust into a 9-inch pie pan. Pour the grape filling into the crust. Top with the second crust. With a knife, cut vents in the top crust in several places. Brush with egg wash.
  6. Bake until the crust is golden brown and the filling is bubbling, about 1 hour. Cool completely on a rack.

Cook’s Note: To freeze, par-bake the pie for just 30 minutes, then let cool and freeze. When ready to serve, thaw and bake for another 20 minutes to finish cooking. Finish with a scoop of Cinnamon Swirl Ice Cream.

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