Vasiliki’s Karpouzopita
Karpouzopita - Watermelon Pie: sweet bursts of juicy, rosy watermelon; crunchy, nutty toasted sesame seeds; heavenly cinnamon spice; and an orange-hued batter that caramelises at the base and creates a chewy, crunchy toffee at the edges. This dessert is incredible!!!
Ingredients
25 g unsalted butter softened
Plain flour to dust the base of the baking pan
1.2 kg watermelon flesh
150 g caster sugar
220 g plain flour
135 ml extra virgin olive oil EVOO
Cinnamon
Sesame seeds
Preparation
Preparing the baking dish
- Generously baste the base of a 32cm diameter baking pan with the butter
- Generously dust the base of the baking pan with plain flour and then discard any excess flour
- Place the pan in the freezer while you prepare the rest of the ingredients
Preparing the Karpouzopita
- Cut the watermelon into large chunks and place in a large bowl
- Add the sugar and flour to the bowl and very gently mix, until the flour, sugar and some of the watermelon juices form a thick batter
- Remove the baking pan from the freezer
- Coat the base of the baking pan with the EVOO
- Pour the watermelon mixture into the pan and spread evenly (the olive oil will rise and spread across the top of the watermelon mixture)
- Tilt the pan a little, so the EVOO spreads across the top of the karpouzopita
- Generously dust with cinnamon (enough to cover the top of the pie)
- Generously sprinkle with sesame seeds (again, enough to cover the top of the pie)
- Bake at 200°C fan-forced, until the edges and base of the watermelon pie caramelise (at least 1 hour)
Serving the Karpouzopita
- Allow the watermelon pie to cool a little and serve (you may need to use scissors to cut the slices of pie)
- Enjoy simply as it is! Kali Orexi!
