Watermelon Harvest Pie recipe

1 servings

3 cups chopped watermelon rind

1 1/3 cups dried cranberries

3/4 cup chopped walnuts

1/3 cup distilled white vinegar

1/2 cup white sugar

2 teaspoons pumpkin pie spice

1 teaspoon all-purpose flour

1/4 teaspoon salt

1 recipe pastry for a 9 inch double crust pie

1/2 cup confectioners' sugar

2 teaspoons orange zest

1 teaspoon orange juice

Preheat oven to 425 degrees F (220 degrees C).

Place watermelon rind in a saucepan and cover with water and bring this to a boil.

Reduce the heat; simmer uncovered for about 10 minutes or until the rind becomes tender and translucent.

Remove from heat and drain.

Place cooked watermelon rind in a large bowl and add the cranberries, walnuts and vinegar.

Combine the sugar, pumpkin pie spice, flour, and the salt.

Add this to the rind mixture and stir well.

Line a 9 inch pie plate with bottom pastry, trim the pastry even with the edge.

Add the filling.

Roll out the remaining pastry and make a lattice crust.

Seal and flute edges.

Cover pie with aluminum foil and bake at 425 degrees F (175 degrees C) for 20-25 minutes.

Remove the foil, and bake for another 20-25 minutes or until the crust is golden brown.

In a small bowl, combine confectioners sugar, orange rind and orange juice.

Stir to combine, and spoon over hot pie.

Cool on a wire rack.