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Mother Mary's Pie Melon

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SKU: 0022A
$3.95 to $17.43

Item Details

Donated to Seed Savers Exchange in 1997 by a Minnesota family who grew it for at least three generations since circa 1914. Named after the donor’s mother who used equal amounts of melons and apples in pie. Highly productive, early maturing fruit is small, yellow, and round with white flesh. Fruit can be peeled like an apple. Harvest while still firm for best cooking qualities.

  • 75-85 days
  • ±1,600 seeds/oz
  • Organic
  • Highly productive
  • Round, uniform, small yellow melons

This variety works for:

  • Baking

Melons are traditionally eaten raw or fresh, but this variety is best when harvested from the vine, peeled, and then used as a replacement for about half the apples in your favorite pie, cobbler, or crisp recipe.

Growing Instructions

Instructions - Melons love heat. Sow seeds outdoors in 12" diameter hills after danger of frost has passed and soil has warmed. Space hills 6' apart in all directions. Seeds will germinate in 4-10 days. Can also be started indoors 2-3 weeks before last frost.

  • Direct Seed: 1" Deep
  • Seeds to Hill: 6-8 Seeds
  • Thin: To 3-4 Plants
  • Light: Full Sun


‘Mother Mary’s’ Pie’ Melon Pie

By Diane Ott Whealy, SSE co-founder and board member

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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