HARVEST WATERMELON PIE BY CINDY STRAWSER

Harvest Watermelon Pie by Cindy Strawser image

Provided by Penny Hall

Categories Pies

Time 55m

Number Of Ingredients 13

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 tsp pumpkin pie spice
1 teaspoon all-purpose flour
1/4 teaspoon salt
pastry for double-crust pie (9 inches)
orange glaze ingredients:
1/2 cup confectioners' sugar
2 tsp grated orange peel
1 tbsp orange juice

Steps:

1. Directions •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. •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. •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. •Combine glaze ingredients; spoon over hot pie. Cool on a wire rack. Yield: 6-8 servings. "This recipe is a great use for watermelon rind. Usually you don't use that part at all but it is so full of flavor! It makes a truly unique pie".--Lorri O'Reilly, Orlando, Florida