Grape hull pie

The dish is traditionally made out of muscadine grapes, which are indigenous to the southeastern United States.^[1] Grape hull pie was created as a way to use the skins left over from preparing grape jelly instead of wasting them.^[2] It is commonly prepared in North Carolina where it is a part of traditional cuisine. Humorist Celia Rivenbark described her early memories of the dish in an essay for The Carolina Table.^[3][4]

The pie is prepared by simmering the skins, or "hulls", of muscadine grapes together with sugar, grape pulp and lemon juice.^[5][6] Seeds are removed from the mixture by straining^[7] or picking them out.^[8] The filling is then poured into a double pie crust and baked.^[9][10]