Watermelon Harvest Pie
Recipe information
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Cooking:
-
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Servings per container:
8
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Source:

Ingredients for - Watermelon Harvest Pie

1. Chopped watermelon rind - 3 cups
2. Dried cranberries - 1 ⅓ cups
3. Chopped walnuts - ¾ cup
4. Distilled white vinegar - ⅓ cup
5. White sugar - ½ cup
6. Pumpkin pie spice - 2 teaspoons
7. All-purpose flour - 1 teaspoon
8. Salt - ¼ teaspoon
9. Pastry for a 9 inch double crust pie - 1 recipe
10. Confectioners' sugar - ½ cup
11. Orange zest - 2 teaspoons
12. Orange juice - 1 teaspoon

How to cook deliciously - Watermelon Harvest Pie

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.