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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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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 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 teaspoons pumpkin pie spice |
1 teaspoon king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
pastry for double-crust pie (9 inches) |
orange glaze: |
1/2 cup confectioners' sugar |
2 teaspoons grated orange peel |
1 tablespoon orange juice |
Directions:
1. 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.
2. 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.
3. 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.
4. Combine glaze ingredients; spoon over hot pie. Cool on a wire rack. Yield: 6-8 servings.
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