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Kat's Muscadine Pie

1/2 gallon ripe Muscadines 
juice from 1/2 lemon 
1/4 cup flour 
2 1/2 cups sugar 
dots of butter 

Mash Muscadines. Separate hulls from pulp. Strain so as to get juice, leaving pulp and seed. Cook hulls in juice until tender, adding a little water if needed. Let cool, then add lemon juice, flour, and sugar. Put this mixture in a 9-inch unbaked pie shell and dot with butter. Place lattice crust across top. Bake in a 400 degree oven for approximately 10 minutes, then reduce heat to 375 degrees and bake another 30 minutes.
Serve with whipped cream, if desired

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