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Harvest Watermelon Pie

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Harvest Watermelon Pie

Created in this Craftsy Course

Perfecting the Pie Crust taught by Evan Kleiman

Light and flaky crusts, the foundation of perfect pies, are within your reach with the help of chef and pie expert Evan Kleiman.

Other projects made as part of this class:

Food & Cooking
apple crumb pie
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Here are some details about my project:
Category Food & Cooking
Ingredient Grains
Method Bake
Wine Newbie on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. Pie contains watermelon rind, cranberries, walnuts and spices

Wine Newbie on craftsy.com

I've never heard of a cooked watermelon pie before! Tell me about it.

09/18/2013 Flag

3 cups chopped watermelon rind (peel and fruit removed)

09/18/2013 Flag

This was the first time I made it, so I added the recipe as it was made. I thought the filling was a little dry. So, I would soak the dried cranberries in some sort of liquid the next time. Flavor-wise it reminds me of apple pie because of the spice combination and the watermelon is similar in texture, as well. (By the way, I am enjoying the class. I have always wanted to be able to make a decent pie crust - I think they are getting better!) 3 cups chopped watermelon rind (peel and fruit removed) 1-1/3 cups (6 ounces) dried cranberries, chopped 3/4 cup chopped walnuts 1/2 cup sugar 1 teaspoons cinnamon 1/2 teaspoon allspice 1/4 teaspoon ground clove 1/4 teaspoon mace 1/8 teaspoon black pepper 1 teaspoon all-purpose flour 1/4 teaspoon salt Pastry for double-crust pie (9 inches) 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 and walnuts. Combine sugar, spices, 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 edges. Cover edges loosely with foil. Bake at 425 until crust is done.

09/18/2013 Flag

Beautiful pie!

11/09/2013 Flag