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(Harvest Watermelon Pie)

Makes 8 servings

3 cups 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 teaspoons pumpkin pie spice
1 teaspoon 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 ½-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 ½ cup powdered sugar, 2 teaspoons grated orange peel, and 1 tablespoon orange juice until blended.

Courtesy of the National Watermelon Promotion Board


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