Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Fruit Recipe
Harvest Watermelon Pie
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Fruit-5065
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Ingredients |
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3 cups |
chopped watermelon rind, green, peel removed |
1 |
6-ounce package sweetened dried cranberries |
3/4 cup |
walnuts, chopped |
1/2 cup |
sugar |
1/3 cup |
cider vinegar |
2 teaspoons |
pumpkin pie spice |
1 teaspoon |
flour |
1 |
15-ounce package refrigerated pie crusts, room temperature |
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Orange Glaze (below) |
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Preparation |
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 F. 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 1/2-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 1/2 cup powdered sugar, 2 teaspoons grated orange peel, and 1 tablespoon orange juice until blended.
Yield
8 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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