Harvest Watermelon Pie by Cindy Strawser
*Harvest Watermelon Pie
- 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
•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
•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