Watermelon Harvest Pie

Watermelon Harvest Pie
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    8 People
  • VIEWS
    18

Transform the humble watermelon rind into a surprisingly delicious pie! This recipe uses a blend of sweet and tart flavors to create a unique and unforgettable dessert.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    63 g
  • Fiber
    4 g
  • Protein
    5 g
  • Saturated Fat
    5 g
  • Sodium
    308 mg
  • Sugar
    33 g
  • Fat
    22 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 15 mins Place watermelon rind in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer uncovered for about 10 minutes, or until the rind becomes tender and translucent. Remove from heat and drain. (15 minutes)

Image Step 03
03 Step

Recipe View 3 mins Place cooked watermelon rind in a large bowl and add cranberries, walnuts, and vinegar. (3 minutes)

Image Step 04
04 Step

Recipe View 2 mins In a separate bowl, combine sugar, pumpkin pie spice, flour, and salt. Add this to the rind mixture and stir well. (2 minutes)

Image Step 05
05 Step

Recipe View 20 mins Line a 9-inch pie plate with the bottom pastry, trim the pastry even with the edge. Add the filling. Roll out the remaining pastry and make a lattice crust. Seal and flute edges. (20 minutes)

Image Step 06
06 Step

Recipe View 45 mins Cover pie with aluminum foil and bake at 425 degrees F (220 degrees C) for 20-25 minutes. Remove the foil and bake for another 20-25 minutes, or until the crust is golden brown. (45 minutes)

Image Step 07
07 Step

Recipe View 5 mins In a small bowl, combine confectioners' sugar, orange zest, and orange juice. Stir to combine, and spoon over hot pie. (5 minutes)

Image Step 08
08 Step

Recipe View 1 hrs Cool on a wire rack. (60 minutes)

For a richer flavor, toast the walnuts before adding them to the filling.
If you don't have pumpkin pie spice, you can make your own blend with cinnamon, nutmeg, ginger, and cloves.
The orange glaze adds a lovely brightness to the pie, but you can substitute lemon if preferred.
Be sure to drain the watermelon rind thoroughly after boiling to prevent a soggy pie.

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Katrina Kilback

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.8/ 5 ( 6 Ratings)
Total Reviews: (3)
  • Reina Wisozk

    This is a great way to use the whole watermelon! I love that it's not too sweet and the orange glaze is the perfect finishing touch.

  • Otha Rauhansen

    My family loved this pie! It's definitely a conversation starter and a fun twist on a classic dessert.

  • Lisandro Bahringer

    I was skeptical about this recipe at first, but it turned out amazing! The watermelon rind adds a unique texture and the flavors are so well-balanced.

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