Watermelon Key Lime Pie

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Spring Loaded Scoop

For a pretty way to style the whipped cream that’s also hassle free, use a small spring loaded scoop to create little balls of cream. It’s super easy to execute and doesn’t require any special tools like a piping bag. Just plop the little spheres of cream straight onto the pie and start piling them up in the center.

I have very vivid childhood memories of eating watermelon. Running up and down the street at our neighborhood block party with a huge slice. Sneaking ice cold slivers out of the fridge between meals. Sitting at the pool with my cousin and grandmother, pulling the Tupperware container out of the cooler and waiting impatiently while the adults got a 15 minute “courtesy swim.” Spitting the seeds as hard as I could at my brothers after they told me swallowing them would cause a watermelon to grow in my stomach (and then spending weeks wondering if they knew something I didn’t…yeah, I trusted them way too much.)

Moving back to my hometown has sparked a craving for nostalgic eats, and when I set out to make a pie celebrating this iconic fruit of my summers in Alabama, I also remembered how mysterious Key Lime Pie was to me as a kid. It was something my mom talked about from her years growing up in Florida but never ate outside the state because it wasn’t “the real stuff.“ The first memory I have of eating this elusive-to-me dessert was in my teens on a trip my mom and I took to Miami. I don’t remember if it fell into the authentic category or not, but I do remember thinking “this is delicious; why don’t we eat this more often?” I realize adding watermelon to the pie is definitely taking it a few step further from classic side of things, but it’s an ode to my childhood summers - and it’s also a down right delicious combination.

While there’s debate on whether Key Lime Pie originated in Florida or New York, there is no debate on watermelon and lime being complimentary flavors. And this pie brings that pairing to life in a sweet way. I recommend searching for the sweetest melon you can find. (That may likely be a seeded melon, which is fine because the juice gets trained.) The fuller in flavor the watermelon is, the more melon-flavored your pie will be. While lime and melon do go very well together, lime can easily over power watermelon’s flavor, so starting with a very sweet, boldly flavored melon will help balance the two. For the key lime juice, you could squeeze your own, but I honestly recommend saving a few dollars and lots of time by going for the best bottle stuff around - Nellie & Joe’s Key West Lime Juice. General grocery stores like Publix and Walmart should have it in stock. This pie is also a no-bake dessert! Even though we’re into the month of September, our heat index is still in the 95 to 100 degree range so you don’t have to heat up your kitchen to make this refreshing treat. I hope you give this recipe a try and feel a little bit like a kid running up and down the street with no care in the world (other than wondering if a watermelon might be sprouting in your belly….).

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watermelon key lime pie

Makes 1 (10-inch) pie

Crust:

• 1 (8.8 ounce) package biscoff cookies

• 1 cup almond meal

• 6 tablespoons melted unsalted butter

• 2 ounces melted dark chocolate

Filling: 

• 2 cups watermelon juice (about 1 pound watermelon flesh, pureed and strained through a sieve)

• ½ cup white sugar

• ½ teaspoon kosher salt

• 1 (14-ounce) can sweetened condensed milk

• ¾ cup key lime juice

• 2 large eggs

• 2 tablespoons cornstarch
  
  

Method

1. CRUST: Place cookies in a food processor and process until very finely ground. Add almond meal and pulse until combined. With processor running, slowly add melted butter. Stop and scrape sides of work bowl. With processor running again, add chocolate and continue mixing until fully combined. Brush a 10-inch pie plate lightly with oil or spray with non-stick baking spray. Press cookie crumb mixture into the bottom and up the sides of the pie plate. Freeze while you make the filling.

2. FILLING: Reserve 3 tablespoon watermelon juice in a small bowl. Add remaining juice along with sugar and salt to a small pot. Bring to a simmer over medium heat. Simmer for 5 minutes; remove from heat. 

3. In a large bowl, whisk together condensed milk, lime juice, and eggs. Slowly whisk 1 cup of hot juice into milk mixture until fully combined. Whisk milk mixture into pot until fully combined. Return to medium heat and cook, whisking frequently for 5 minutes. 

4. Whisk cornstarch into reserved watermelon juice until fully dissolved. Whisk into pot. Continue cooking, whisking constantly until mixture bubbles and thickens, about 5 more minutes. (Whisk should leave a defined trace and mixture should be about the thickness of pudding.) Pour into pie crust. Let cool at room temperature for 30 minutes. 

5. Refrigerate, uncovered, for 6 hours or overnight. Top with sweetened whipped cream and lime zest before serving.

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Blueberry Cardamom Pie

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There isn’t much that feels more summery to me than a crispy-crusted juicy-centered blueberry pie. This particular recipe is one that has been a go-to in my recipe notebook for the past 5 years. I’ve been meaning to get it up on the blog so all of you can enjoy it too, and I’m glad I finally stopped procrastinating so y’all can enjoy it, too!

Roasted Sugar

This method requires white, granulated sugar. Cane, raw, or semi-refined sugars do not work as the granules are coated in molasses which may cause the sugar to burn or clump in the oven.

To make Roasted Sugar:

1. Heat oven to 320°.
2. Fill a ceramic or glass baking dish 2-inches deep with white granulated sugar. Place in oven and roast, stirring every 30 minutes, until sugar is a light tan, about 2 hours.

Want to know more? Here’s a more detailed recipe and how-to from Food52!

When retesting to confirm final measurements and times for this recipe, I decided to see if there were any ways I could improve the overall enjoyment of this pie without changing its flavor profile. I opted for using Roasted Sugar instead of plain granulated sugar. What this did for the overall flavor of the pie is remarkable while staying subtle. It essentially builds a strong foundation of flavor without stealing the spotlight from the fruit and cardamom. Using Roasted Sugar isn’t going to give you a noticeable flavor burst like adding almond extract or something similar would, but instead it adds a rich, slightly nutty sweetness to the pie versus simply increasing the glucose content and making it just plain ‘ole sweeter.

If you’re saying “Um, what are you even talking about, you can roast sugar?” the answer is “I know, it sounds weird, but yes!” Essentially, you are slowly caramelizing the sugar particles in the oven, while keeping them in their pantry-stable granulated form. Typically, this flavor is introduced to sweets by cooking sugar into a form of caramel on the stove top. But, this changes the molecular structure of the sugar and it can’t always be used in the same ways granulated can. Roasting the sugar brings out those same flavors while keeping the sugar in a form that can be creamed into fats for cakes and cookies, or used as it is here: stirred into the filling and worked into the pie crust.

In regards to the other maybe-weird ingredient in this pie: If you aren’t familiar with cardamom, it’s definitely a spice worth keeping in your pantry. (Confession, I first typed that as “panty” and I think it was really funny, so I’m sharing.) You can find already ground cardamom pretty easily in grocery stores these days. If you don’t think you’ll use it often, opt for buying the seeds (not the pods), and grind them when you’re ready to cook with it. It’ll taste much better. Penzey’s has the most flavorful cardamom in my opinion. (BUT, you should try Diaspora Co.’s heirloom cardamom when it’s on the market in August!)

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blueberry cardamom pie

Makes 1 (9-inch) pie

ingredients

• ¾ cups Roasted Sugar* (see above)

• ⅓ cup tapioca flour

• 4½ cups fresh blueberries

• 1 tablespoon fresh lemon juice

• 1½ teaspoon ground cardamom

• Classic Pie Dough (recipe follows)

• 1 large egg, lightly beaten

method

1. Preheat oven to 425°.

2. In a large bowl, whisk together sugar, tapioca flour, and cardamom. Mix in blueberries, lemon juice, and vanilla. Set aside.

3. Let pie dough stand at room temperature for 10 minutes. (This softens the dough slightly, so it’s easier to roll.) On a lightly floured surface, roll one disk of dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fill with blueberry mixture.

4. Roll second disk of dough into a 14x9-inch rectangle. Cut dough into 2-inch-wide strips. Arrange strips in a lattice design on top of filling. Trim dough to extend 1 inch beyond edge of pie plate, if necessary. Fold edges over, pressing to seal, and crimp as desired. Brush with egg, and sprinkle lightly with additional sugar, if desired.

5. Bake for 10 minutes. Reduce oven temperature to 375°, and bake until crust is golden brown and filling is bubbly, 45 to 50 minutes. Let cool for 2 hours before serving. Store pie covered at room temperature for up to 2 days.

Classic Pie Dough

Makes 1 (9-inch) double crust pie

ingredients

• 2¾ cups all-purpose flour

• 2 tablespoons Roasted Sugar*

• ½ teaspoon kosher salt

• 1 cup cold unsalted butter, cubed

• ⅔ cup ice water

• 1 tablespoon bourbon

method

1. In a large bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in cold butter until largest pieces are the size of almonds.

2. In a small bowl, stir together ice water and bourbon. Using a fork, stir in ½ cup ice water mixture until a shaggy dough forms. Add additional ice water, 1 tablespoon at a time, as necessary. (Dough should be shaggy, but still look somewhat dry.)

3. Turn out dough onto a lightly floured counter, and shape into a disk. Cut in half and shape again. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Pie dough can be double wrapped and frozen in freezer bags. Just thaw in fridge for 24 hours before rolling. Frozen dough is best if used within 4 months.

*Regular granulated white or cane sugar can be substituted in either recipe, if desired.

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Persimmon and Apple Crumb Pie

One of the most anticipated fruit seasons of the year for me is when persimmons hit the market. I find myself with a bowl full of them on the counter at most times during the months of fall and winter. These orange squatty fruits are like little the peaches of winter - nothing quite like them and when they are ripe and sweet they are perfect eaten out of hand. I will issue you a fair warning though; please be sure you know which variety your are digging into and just what "ripe" means for it, or you might surprise yourself with a less-than-thrilling feeling of eating chalk....

I know I talked a bit about persimmons last year, but I keep meeting people that don't know what they are or don't like them because they've had a bad experience eating an astringent one. So, I'll be posting a few persimmon based recipes as we lead into winter. For those of you who don't fawn over pumpkin everything, persimmons may just be the "basic" obsession you need.    

Featured: Fuyu Persimmons
When ripe, they have a honey-like sweetness that is delicious and unique for a winter fruit. This particular variety is not astringent (causing a chalky mouth feel) so it can be eaten when less ripe, but their sweetness deepens as they ripen. As the persimmon ripens, the color will become richer and the flesh will start to give slightly - similar to a slightly under ripe pear. Serve raw or cooked.

Nutrition: Rich in potassium and Vitamins A and C. Also a good source of antioxidants, fiber and Omega-6.

Season: October & November; through winter in warmer climates.

For this Persimmon and Apple Crumb Pie, you'll want to find richly colored Fuyu persimmons that are still firm. You can tell if they are the right ripeness by placing one in your palm and gently giving it a squeeze - it should feel like an apple. If this is your first time working with persimmons, keep the stem end on while peeling and slicing. This will give you something to grip and ensure your hand doesn't slip (while I'm sure the ER doctors are lovely, please don't go visit them). You can use a standard vegetable peeler and peel the fruits just like you would an apple. There is no thickening agent added to this pie, something which any pie maker might find odd. Persimmons are very high in pectin and since the fruit macerates and the juiced are then reduced, there's no need for extra cornstarch or flour. 

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Persimmon and Apple Crumb Pie

• 6 Fuyu persimmons (4-5 if they are large - about the size of your palm)

• 1 large apple, cored

• 3 Tbsp granulated sugar

• 3 Tbsp brown sugar (or sub in 6 Tbsp coconut sugar for both granulated and brown cane sugar)

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• 1/4 tsp ground cardamom

• 1/8 tsp ground black pepper

• 1 large orange, juiced

• 1 recipe Basic Pie Crust, prepared and refrigerated

• Egg wash (optional; 1 egg beaten with 1 Tbsp cold water)

Crumb Topping

• ½ cup all-purpose flour

• ½ cup almond flour

• 3 Tbsp brown sugar

• 4 Tbsp unsalted butter

• ½ vanilla bean, split and scraped or 1 tbsp vanilla extract

Peel and slice the persimmons and apples into thin rounds (1/4” thick). If you have a mandolin, keep the stem end on the fruits to use as a hand guard and guide. Deseed any slices if necessary and place in a gallon size zip-top bag or other airtight container. In a small bowl, combine both sugars and all dry spices. Sprinkle over the fruit. Pour in the orange juice and toss to fully coat. Seal the bag, making sure to press out any air, or press a sheet of plastic wrap onto the surface of the fruit and seal with the lid. Place in the refrigerator for at least 6 hours or overnight.

Roll out the pie dough and place it in a 9” pie pan. Crimp or decorate the edges as desired. Place the prepared crust in the freezer until ready to fill.

(This is a great place to pause if you need to prepare something else for your meal or are wanting to prep for your pie ahead of time. When ready to bake, continue with instructions below.)

Preheat oven to 350 F.

Strain the sliced fruit, collecting the syrup in a bowl. Place the syrup in a small sauce pan over medium-low heat and bring to a low simmer, stirring occasionally. Cook until the liquid thickens and becomes the consistency of cold maple syrup. Remove from the heat and set aside.

To make the crumb topping, mix together flours and sugar. Add the butter to a small saucepan over medium-low heat. Stir as the butter melts and bubbles. Continue stirring and cook until the butter solids start to brown, about 3 minutes. Remove from the heat and stir in the vanilla bean scrapings or extract. Pour the browned butter over the flour mixture, mixing with a fork until the ingredients are no longer dry and have formed small clumps.

Remove your pie crust from the freezer and brush the edges of the crust with the egg wash, if desired. Fill the pie by evenly layering in the sliced fruit. Some of the persimmon slices may have stuck together, so gently peel them apart. For any groupings that are falling apart instead of pealing away from each other, don't worry about separating them. Pour the reduced syrup over the fruit and spread the crumb topping evenly over the pie. Place on a parchment lined  sheet pan in the middle of your oven for 35-40 minutes.  The pie is done when the juices begin to bubble up along the edges of the filling.  

Cool on a rack for at least 1 hour before serving. This pie is excellent served with a scoop of vanilla bean ice cream or freshly whipped cream.

Yield: 9" pie - about 8 servings // Store in the refrigerator loosely wrapped in plastic for up to a week.

Heirloom Apple Pie (create your own family recipe)

To many families, holiday traditions just aren't complete until Grandma's (or Aunt Martha's, or Uncle Pete's) pie has been passed around the table. Like an heirloom, these revered recipes often come to us from generations past and connect us to the larger whole of our family. I grew up with two Southern grandmothers (well, one was technically Cuban but adopted by the south), so my family is certainly not short on heirloom recipes. However, a good holiday pie is conspicuously absent, so this season I set out to create one. I came up with a few tips during this process that I'd like to share so that you can start your own holiday tradition.

How to test your pie flavors 

Ok, I know that the hardest part about putting a pie recipe together can be knowing where to start. It can be so frustrating to put in the work peeling all of those apples and rolling out crust only to end up with flavors that just don't dazzle. My suggestion here is to start with some small-scale tests. Cooking apples with a few different spice mixes on the stovetop is quick and an easy way to experiment without having to commit to a whole pie (side note: this technique is also great for a stand alone dessert on those nights when you wanna be easy but still treat yo'self). I've broken this process down to a few simple steps and put them into a guide to help you organize the process.

View fullsize

• Download the recipe testing chart (via the button below)

• Choose a variety of apples to test with - both tart and sweet, soft and firm

• Get creative with your spices and flavors - this is the perfect time to try things that you might be unsure of how they'll taste. There's a sheet included in the download with a guide to apples and complimenting flavors. Google is a great resource here, as well. Simply search for "Spices (or fruits, nuts, flavors...) that compliment _____" and go from there. `

• Once you've determined what spices and flavors are your favorite, scale the recipe as denoted on the sheet. The basic formula is below:

  • Measurement of spices/other flavorings used in test x # of apples used in a full pie = Total measurement for a full pie

• Follow the recipe below for making your full heirloom pie!

Note about scaling: Small scale tests may not always translate perfectly to the full-size version. I recommend trying to use the same size apples in your pie that you tested. Or, given that apples naturally vary in size, premix your spices to your full scale and add them into your apples a teaspoon at a time - this is mostly important for your first full-scale pie. If you track your teaspoon measurements, you can make up a big batch of heirloom pie spices and just list your recipe as "3 tsp of family spice mix." This would be a great thing to keep on hand or give a jar along with the pie recipe to your family as a personalized gift (and win best gift giver of the year).

Share your family's creation with #heirloomapplepie and #ofthedirtrecipes!

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heirloom Apple Pie

• 5-7 apples (a variety of tart and sweet)

• 1 tablespoon sugar per apple (half brown, half granulated is recommended, or try coconut sugar)

• Heirloom Test Recipe spice mixture (or 3-4 tsp spices of choice)

• 1 tablespoon all-purpose flour or tapioca flour per apple

• 2 Basic Pie Crusts

• Egg wash (1 egg beaten with 1 Tbsp water; optional)

• Sugar for finishing (optional)

1. Peel, core and slice your apples into ⅛ - ¼” thick slices. Cut into bite-sized pieces or leave whole and place in a large mixing bowl. Add in sugar and spices and toss to coat. If you are using your tested heirloom spices for the first time, it is recommended to add the mix in one teaspoon at a time. Taste an apple slice as you go and stop when you feel it is seasoned to your liking. Cover and let stand for 3 hours or chill overnight. (You can skip this step, but letting the apples macerate will help reduce the amount the fruit shrinks when baking.) Stir flour into apples.

2. Roll out one disk of pie dough and fill your 9” pie pan. Trim or leave the overhang depending on how you’d like to decorate the crust. Fill your crust with apples, gently pressing them down as you go - this will help them settle and keep your pie from developing a gap between the apples and top crust. Dome apples in the center if they rise above the pan’s edge.

3. Roll out the second pie dough and cover the top of the apples in any design desired. If covering with a full crust and not a lattice or cut shapes, be sure to cut a few slits in the top for ventilation. Trim edges of dough to about 1-inch beyond the edge of the pan. Fold edges over and crimp as desired. Brush with the egg wash and sprinkle with sugar, if desired. Freeze pie while oven preheats.

4. Preheat oven to 415F

5. Place the pie on a lined baking sheet. Bake in the center of your oven for 15 minutes. Reduce the heat to 350F and bake for an additional 45 - 50 minutes. Cool on a rack for a minimum of 30 minutes before serving.

Apple varieties I used in my final pie.