Best Watermelon Harvest Pie Recipes
WATERMELON HARVEST PIE
Made with the rind of the watermelon. Let the hogs go hungry tonight!
Provided by Lisa Olson
Categories Desserts Pies Fruit Pie Recipes Cranberry Pie Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place watermelon rind in a saucepan and cover with water and bring this to a boil. Reduce the heat; simmer uncovered for about 10 minutes or until the rind becomes tender and translucent. Remove from heat and drain.
- Place cooked watermelon rind in a large bowl and add the cranberries, walnuts and vinegar. Combine the sugar, pumpkin pie spice, flour, and the salt. Add this to the rind mixture and stir well.
- Line a 9 inch pie plate with 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.
- Cover pie with aluminum foil and bake at 425 degrees F (175 degrees C) for 20-25 minutes. Remove the foil, and bake for another 20-25 minutes or until the crust is golden brown.
- In a small bowl, combine confectioners sugar, orange rind and orange juice. Stir to combine, and spoon over hot pie. Cool on a wire rack.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 63.3 g, Fat 22.4 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 4.5 g, Sodium 308.1 mg, Sugar 33.3 g
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
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- 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 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.
Nutrition Facts : Calories 470 calories, Fat 21g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 276mg sodium, Carbohydrate 71g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.
HARVEST WATERMELON PIE BY CINDY STRAWSER
FROM TASTE OF HOME MAGAZINE THAT MAY BE CLOSER TO WHAT YOU WANT: *Harvest Watermelon Pie
Provided by Penny Hall
Categories Pies
Time 55m
Number Of Ingredients 13
Steps:
- 1. 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 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. "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
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