Harvest Watermelon Pie

Name: Harvest Watermelon Pie
Ingredients: 3 cups chopped watermelon rind (peel and fruit removed); 1-1/3 cups (6 ounces) dried cranberries; 3/4 cup chopped walnuts; 1/3 cup cider vinegar; 1/2 cup sugar; 2 teaspoons pumpkin pie spice; 1 teaspoon all-purpose flour; 1/4 teaspoon salt; Pastry for double-crust pie (9 inches); 1/2 cup confectioners' sugar; 2 teaspoons grated orange zest; 1 tablespoon orange juice

12 ingredients

4 steps

Ingredients

3 cups chopped watermelon rind (peel and fruit removed)
1-1/3 cups (6 ounces) dried cranberries
3/4 cup chopped walnuts
1/3 cup cider vinegar
1/2 cup sugar
2 teaspoons pumpkin pie spice
1 teaspoon all-purpose flour
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
1/2 cup confectioners' sugar
2 teaspoons grated orange zest
1 tablespoon orange juice

Directions

1

Place watermelon rind in a saucepan and cover with water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the rind is tender and translucent. Remove from the heat; drain. Place in a large bowl; add the cranberries, walnuts and vinegar.
2

Combine sugar, pie spice, flour and salt; add to rind mixture and stir well. Line a 9-in. pie plate with bottom pastry; trim the pastry even with edge. Add filling.
3

Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-25 minutes longer or until crust is golden brown.
4

Combine glaze ingredients; spoon over hot pie. Cool on a wire rack.