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Harvest Watermelon Pie

 Harvest Watermelon Pie
This recipe is a great use for watermelon rind. Usually you don't use that part at all but it is so full of flavor! It makes a truly unique pie.—Lorri O'Reilly, Orlando, Florida
6-8 ServingsPrep: 30 min. Bake: 40 min. + cooling

Ingredients

  • 3 cups chopped watermelon rind (peel and fruit removed)
  • 1-1/3 cups (6 ounces) dried cranberries
  • 3/4 cup chopped walnuts
  • 1/3 cup cider vinegar
  • 1/2 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon all-purpose flour
  • 1/4 teaspoon salt
  • Pastry for double-crust pie (9 inches)
  • ORANGE GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons grated orange peel
  • 1 tablespoon orange juice

Directions

  • Place watermelon rind in a saucepan and cover with water; bring to a
  • boil. Reduce heat; simmer, uncovered, for 10 minutes or until the
  • rind is tender and translucent. Remove from the heat; drain. Place
  • in a large bowl; add the cranberries, walnuts and vinegar.
  • Combine sugar, pie spice, flour and salt; add to rind mixture and
  • stir well. Line a 9-in. pie plate with bottom pastry; trim the
  • pastry even with edge. Add filling.
  • Roll out remaining pastry; make a lattice crust. Seal and flute
  • edges. Cover edges loosely with foil. Bake at 425° for 20

2 of 2

Harvest Watermelon Pie (continued)

Directions (continued)

  • minutes. Remove foil; bake 20-25 minutes longer or until crust is
  • golden brown.
  • Combine glaze ingredients; spoon over hot pie. Cool on a wire rack.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 slice) equals 470 calories, 21 g fat (6 g saturated fat), 10 mg cholesterol, 276 mg sodium, 71 g carbohydrate, 2 g fiber, 5 g protein.