Watermelon Pie
Source of Recipe
from florida agriculture com
Watermelon Pie
2 crusts to fit a 9 inch pie pan
for the filling:
3 cups chopped watermelon rind, green peel removed
water
1, 6 ounce package sweetened dried cranberries
3/4 cup chopped walnuts, optional
1/2 cup sugar
1/3 cup apple cider vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 dash or 2 pinches ground cloves
1 teaspoon flour
for the orange glaze:
1/2 cup powdered confectioners sugar
2 teaspoons grated orange peel
1 Tablespoon orange juice.
Fit one crust into a 9 inch glass pie pan.
for the filling:
Place rind in a saucepan and add enough water to cover.
Bring to a boil. Reduce the heat and simmer until translucent and tender, about 10 minutes. Remove from heat and drain. Heat oven to 425 degrees F.
Combine cooked rind, cranberries, walnuts, sugar, vinegar, cinnamon, ginger, cloves, flour, and salt together until well stirred
Pour rind mixture into the crust.
Cut remaining crust into 1/2 inch wide strips.
Arrange strips over filling to make lattice crust.
Press ends of strips into edge of bottom crust and fold edge of bottom crust over strips.
Seal and flute edge.
Bake about 40 minutes, until filling bubbles and crust is brown.
If needed, cover edge with aluminum foil during baking to prevent excessive browning.
Remove pie from oven.
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