watermelon harvest pie

Ingredients

• Servings: 1
• 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 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

Recipe

• 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, 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.