Made with the rind of the watermelon. Let the hogs go hungry tonight!

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Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • 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

459 calories; protein 4.9g 10% DV; carbohydrates 63.3g 20% DV; fat 22.4g 35% DV; cholesterolmg; sodium 308.1mg 12% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2004
IT WAS SOOOOOOOOOOOOOOOOOO! YUMMY! Read More
(5)

Most helpful critical review

Rating: 3 stars
07/26/2005
i eat a lot of melon and thought it would be a good way to use the rind. this is definitely different and not bad. you have to like a crunchy type pie with the rind nuts and dried cranberries. flavor is good just didn't care for the texture. i would chop the rind even smaller and less nuts if i made it again. Read More
(7)
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/26/2005
i eat a lot of melon and thought it would be a good way to use the rind. this is definitely different and not bad. you have to like a crunchy type pie with the rind nuts and dried cranberries. flavor is good just didn't care for the texture. i would chop the rind even smaller and less nuts if i made it again. Read More
(7)
Rating: 5 stars
03/03/2004
IT WAS SOOOOOOOOOOOOOOOOOO! YUMMY! Read More
(5)
Rating: 3 stars
08/14/2009
This pie reminds me of a meatless mincemeat pie taste and texture is almost identical. I'm not a huge fan of mincemeat unless it's chopped real fine. If I ever made it again I would definetely chop it up alot smaller and cook the rind alot longer. Taste test the rind to see if it's to your liking. I think it might be even better if the skin was peeled off too. Read More
(3)
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Rating: 3 stars
11/30/2007
This was just not to my liking mainly because I don't like this kind of pie. It would be great in Fall (I made it in August) and is a great way to use up watermelon rind. In my family we eat up a lot of watermelon. I would recommend it if you liked fruitcake. That is what it reminded me of. Read More
(2)
Rating: 5 stars
06/26/2016
Filling was bold and flavorful. Just delicious! Reminded me a lot of mincemeat. Great recipe. I will definitely make this again. Read More