Watermelon Harvest Pie

No one will ever guess that this wonderful pie 's filling is made from watermelon rind. The rind is cooked until tender and combined with cranberries, walnuts, sugar, flour and pumpkin pie spice. This tasty filling is spooned into a pastry shell, covered with a top crust and baked until golden. While still warm, it 's brushed with a mixture of orange juice, orange rind and confectioners ' sugar.

• Calories: 459 Calories

Ingredients

• ½ cup white sugar
• ¼ teaspoon salt
• ½ cup confectioners' sugar
• ¾ cup chopped walnuts
• 2 teaspoons orange zest
• 1 recipe pastry for a 9 inch double crust pie
• 1 teaspoon all-purpose flour
• 1 teaspoon orange juice
• 2 teaspoons pumpkin pie spice
• ⅓ cup distilled white vinegar
• 3 cups chopped watermelon rind
• 1 ⅓ cups dried cranberries

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.