Watermelon Harvest Pie

• 3 cups chopped watermelon rind

• 1 ⅓ cups dried cranberries

• ¾ cup chopped walnuts

• ⅓ cup distilled white vinegar

• ½ cup white sugar

• 2 teaspoons pumpkin pie spice

• 1 teaspoon all-purpose flour

• ¼ teaspoon salt

• 1 recipe pastry for a 9 inch double crust pie

• ½ cup confectioners’ sugar

• 2 teaspoons orange zest

• 1 teaspoon orange juice

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

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.

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.

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.

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.

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.

I Made It

Nutrition Facts (per serving)

459Calories22g Fat63g Carbs5g Protein

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Nutrition FactsServings Per Recipe8Calories459% Daily Value *Total Fat22g29%Saturated Fat5g23%Sodium308mg13%Total Carbohydrate63g23%Dietary Fiber4g14%Total Sugars33gProtein5gVitamin C7mg34%Calcium24mg2%Iron2mg10%Potassium149mg3%

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