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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 487-8000

Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner

Florida Dessert Recipe Bookmark and Share

Harvest Watermelon Pie

3 cups chopped watermelon rind, green, peel removed
1 6-ounce package sweetened dried cranberries
3/4 cup walnuts, chopped
1/2 cup sugar
1/3 cup cider vinegar
2 teaspoons pumpkin pie spice
1 teaspoon flour
1 15-ounce package refrigerated pie crusts, room temperature
  Orange Glaze (below)
Place rind in sauce pan; add water to cover. Heat to boiling; reduce heat and simmer until translucent and tender, about 10 minutes. Remove from heat and drain. Heat oven to 425 degrees F. Stir together cooked rind, cranberries, walnuts, sugar, vinegar, pumpkin pie spice, flour, and salt. Fit one crust into 9-inch glass pie pan. Pour rind mixture into crust. Cut remaining crust into 1/2-inch-wide strips; arrange strips over filling to make lattice crust. Press ends of strips into edge of bottom crust. Fold edge of bottom crust over strips. Seal and flute edge. Bake until filling bubbles and crust is brown, about 40 minutes. If needed, cover edge with aluminum foil during baking to prevent excessive browning. Remove pie from oven; spoon Orange Glaze over hot pie.

Orange Glaze
Stir together 1/2 cup powdered sugar, 2 teaspoons grated orange peel, and 1 tablespoon orange juice until blended.

8 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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