In Greek: μουσταλευριά, pronounced moo-stah-lev-ree-AH
Grape must is the juice from pressed grapes before fermentation, and is often used as a sweetener in traditional bread recipes, as well as in the preparation of desserts and candy. This grape must pie is a favorite, especially popular at grape harvest season when the must is fresh. You can make your own grape must or buy it.
- 5 cups of grape must
- 1/2 cup + 1 tablespoon of semolina
- 3 tablespoons of cornflour (cornstarch)
- 3/4 cup of crushed walnuts
- ground cinnamon
- sugar (optional)
Day 1: Bring grape must to a boil in a pot, and skim of foam as it rises to the top. Allow to boil for another minute, then remove from heat, cover, and allow to settle overnight.
Day 2: Carefully transfer grape must to a clean pot without transferring the sediment that settled to the bottom. Bring to a boil and taste for sweetness. Add a little sugar if needed. Add the semolina a little at a time, stirring with a wooden spoon to blend thoroughly. When the grape must begins to thicken, dissolve the cornflour (cornstarch) in a little cold water and add to the mixture. Stir constantly until it thickens to a creamy texture.
Transfer to individual bowls or a mold or pan, and allow to set. Sprinkle with crushed walnuts and cinnamon before serving.