Pie with Watermelon Harvest

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Pie with Watermelon Harvest

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.

Nutrition Facts (per serving)

459Calories22g Fat63g Carbs5g Protein
None
Nutrition FactsServings Per Recipe8Calories459% Daily Value *Total Fat22g29%Saturated Fat5g23%Sodium308mg13%Total Carbohydrate63g23%Dietary Fiber4g14%Total Sugars33gProtein5gVitamin C7mg34%Calcium24mg2%Iron2mg10%Potassium149mg3%
None

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