Harvest Watermelon Pie
 
3 cup  chopped watermelon rind (green peel removed)
1 package  (6 ounces) sweetened dried cranberries
3/4 cup  chopped walnuts
1/2 cup  sugar
1/3 cup  cider vinegar
2 tsp  pumpkin pie spice
1 tsp  flour
1 package  (15 ounces) refrigerated pie crusts, room temperature
  orange glaze (below)
 
place rind in sauce pan; add water to cover. heat to boiling; reduce heat 
and simmer until translucent and tender, about 10 minutes. remove from 
heat and drain. heat oven to 425 degrees fahrenheit. stir together cooked 
rind, cranberries, walnuts, sugar, vinegar, pumpkin pie spice, flour, and 
salt. fit one crust into 9-inch glass pie pan. pour rind mixture into 
crust. cut remaining crust into =-inch-wide strips; arrange strips over 
filling to make lattice crust. press ends of strips into edge of bottom 
crust. fold edge of bottom crust over strips. seal and flute edge. bake 
until filling bubbles and crust is brown, about 40 minutes. if needed, 
cover edge with aluminum foil during baking to prevent excessive browning. 
remove pie from oven; spoon orange glaze over hot pie. 
 
orange glaze: stir together = cup powdered sugar, 2 teaspoons grated 
orange peel, and 1 tablespoon orange juice until blended. makes 8 servings 
 
courtesy of the national watermelon promotion board 
 
niki 
 
-- 
(ID: 12931) Mirror: rec.food.recipes: Sat, May 3, 2003


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