Watermelon Harvest Pie So Tasty

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Watermelon Harvest Pie

"Made with the rind of the watermelon. Let the hogs move hungry tonight!"

Ingredients :

three cups chopped watermelon rind
1 1/three cups dried cranberries
three/4 cup chopped walnuts
1/3 cup distilled white vinegar
half of cup white sugar
2 teaspoons pumpkin pie spice
1 teaspoon all-reason flour
1/4 teaspoon salt
1 recipe pastry for a nine inch double crust pie
1/2 cup confectioners' sugar
2 teaspoons orange zest
1 teaspoon orange juice

Instructions :

Prep :	Cook : 8M	Ready in :

Preheat oven to 425 ranges F (220 ranges C).
Place watermelon rind in a saucepan and cover with water and produce this to a boil. Reduce the warmth; simmer uncovered for about 10 minutes or until the rind becomes smooth and translucent. Remove from warmth and drain.
Place cooked watermelon rind in a big bowl and add the cranberries, walnuts and vinegar. Combine the sugar, pumpkin pie spice, flour, and the salt. Add this to the rind aggregate and stir nicely.
Line a nine inch pie plate with backside pastry, trim the pastry despite the brink. Add the filling. Roll out the last pastry and make a lattice crust. Seal and flute edges.
Cover pie with aluminum foil and bake at 425 degrees F (one hundred seventy five degrees C) for 20-25 mins. Remove the foil, and bake for every other 20-25 minutes or till the crust is golden brown.
In a small bowl, combine confectioners sugar, orange rind and orange juice. Stir to combine, and spoon over hot pie. Cool on a twine rack.

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it evenly, and make easy-up simpler.

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