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‘Mother Mary’s Pie’ Melon Pie

‘Mother Mary’s Pie’ Melon Pie

Recipe submitted by Diane Ott Whealy, SSE co-founder and board member

Three yellow-orange melons. Two are whole and one is cut in half showing the interior and seeds. USDA Organic seal.
‘Mother Mary’s Pie’ melon – Shop

In 1997, a Minnesota family donated the small, round ‘Mother Mary’s Pie’ melon to Seed Savers Exchange. Named after the donor’s mother, this melon was grown by three generations of the family since about 1914 and frequently used in pies. “Pie melons should be picked when gold yet still firm,” says Diane. “When making pies, adjust the amount of flour according to the juiciness of the melon.”


  • 3 cups ‘Mother Mary’s Pie’ melon, cut into medium-size slices
  • 3 cups favorite pie apple, thinly sliced
  • ¾ cup sugar
  • ¼-½ cup flour
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • Nutmeg
  • Salt
  • Pastry for double pie crust

Preheat the oven to 425 degrees F.

Mix the six cups of sliced fruit with sugar, flour, cinnamon, and lemon juice. Let mixture set while assembling the crust, about 10 minutes.

Pour mixture into the raw pie shell, dot with butter, and add a sprinkle of nutmeg and a pinch of salt.

Add the top crust and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F and bake until golden (about 40 minutes).

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