Harvest Watermelon Pie by Cindy Strawser

Penny Hall

By
@FantasyFaery54

FROM TASTE OF HOME MAGAZINE THAT MAY BE CLOSER TO WHAT YOU WANT:
*Harvest Watermelon Pie


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Rating:

Comments:

Serves:

6

Prep:

10 Min

Cook:

45 Min

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 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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy
Hashtag: #desserts