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!!!
• Do not be afraid of the olive oil quantity. Most of it is absorbed by the karpouzopita and it doesn’t taste oily at all!
• Be sure to tilt the pan and get the olive oil to run into the canyons and valleys around the watermelon pieces. This will ensure the sesame seeds come into contact with the olive oil and toast nicely during baking
• During the baking process, the water in the watermelon is cooked off and then the sugar in the watermelon, the added sugar and the oil combine and caramelise. You need to bake the pie long enough for this caramelisation to occur. The caramelisation will progress and a toffee will begin to form at the edges of the pie. This is the perfect result!