Watermelon Harvest Pie

Name: Watermelon Harvest Pie
Yield: 8
Ingredients: 3 cups chopped watermelon rind; 1.3333333730698 cups dried cranberries; 0.75 cup chopped walnuts; 0.33333334326744 cup distilled white vinegar; 0.5 cup white sugar; 2 teaspoons pumpkin pie spice; 1 teaspoon all-purpose flour; 0.25 teaspoon salt; 1 recipe pastry for a 9 inch double crust pie; 0.5 cup confectioners' sugar; 2 teaspoons orange zest; 1 teaspoon orange juice

Recipe by Lisa Olson from allrecipes.com

Dessert

Ingredients

8 servings

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3 cups chopped watermelon rind
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1.3333333730698 cups dried cranberries
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0.75 cup chopped walnuts
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0.33333334326744 cup distilled white vinegar
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0.5 cup white sugar
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2 teaspoons pumpkin pie spice

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1 teaspoon all-purpose flour
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0.25 teaspoon salt
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1 recipe pastry for a 9 inch double crust pie
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0.5 cup confectioners' sugar
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2 teaspoons orange zest
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1 teaspoon orange juice

Instructions

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.