harvest watermelon pie by cindy strawser
(2 ratings)
FROM TASTE OF HOME MAGAZINE THAT MAY BE CLOSER TO WHAT YOU WANT: *Harvest Watermelon Pie
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(2 ratings)
yield
6 serving(s)
prep time
10 Min
cook time
45 Min
Ingredients For harvest watermelon pie by cindy strawser
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3 cups chopped watermelon rind (peel and fruit removed)
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1-1/3 cups (6 ounces) dried cranberries
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3/4 cup chopped walnuts
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1/3 cup cider vinegar
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1/2 cup sugar
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2 tsp pumpkin pie spice
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1 teaspoon all-purpose flour
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1/4 teaspoon salt
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pastry for double-crust pie (9 inches)
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orange glaze ingredients:
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1/2 cup confectioners' sugar
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2 tsp grated orange peel
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1 tbsp orange juice
How To Make harvest watermelon pie by cindy strawser
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1Directions •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
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