Harvest Watermelon Pie By Cindy Strawser Recipes

HARVEST WATERMELON PIE BY CINDY STRAWSER

Harvest Watermelon Pie by Cindy Strawser image

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

Provided by Penny Hall

Categories Pies

Time 55m

Number Of Ingredients 13

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

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

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