Ingredients
- 3 c. minced watermelon rind (green peel removed)
- 1 pkt (6 ounces) sweetened dry cranberries
- 3/4 c. minced walnuts
- 1/2 c. sugar
- 1/3 c. cider vinegar
- 2 tsp pumpkin pie spice
- 1 tsp flour
- 1 pkt (15 ounces) refrigerated pie crusts, room temperature Orange Glaze (below)
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Harvest Watermelon Pie
Servings: 8
Directions
- Place rind in sauce pan; add in water to cover. Heat to boiling; reduce heat and simmer till translucent/soft and tender, about 10 min. Remove from heat and drain. Heat oven to 425 degrees Fahrenheit. Stir together cooked rind, cranberries, walnuts, sugar, vinegar, pumpkin pie spice, flour, and salt. Fit one crust into 9-inch glass pie pan. Pour rind mix into crust. Cut remaining crust into =-inch-wide strips; arrange strips over filling to make lattice crust. Press ends of strips into edge of bottom crust. Fold edge of bottom crust over strips. Seal and flute edge. Bake till filling bubbles and crust is brown, about 40 min. If needed, cover edge with aluminum foil during baking to prevent excessive browning.
- Remove pie from oven; spoon Orange Glaze over warm pie.
- Orange Glaze: Stir together 1/2 c. powdered sugar, 2 tsp. grated orange peel, and 1 Tbsp. orange juice till blended.
- Makes 8 servings
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