Harvest Watermelon Pie

• 3 cups chopped watermelon rind (peel and fruit removed)
• 1-1/3 cups (6 ounces) dried cranberries
• 3/4 cup chopped walnuts
• 1/3 cup cider vinegar
• 1/2 cup sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon all-purpose flour
• 1/4 teaspoon salt
• Pastry for double-crust pie (9 inches)
• 1/2 cup confectioners' sugar
• 2 teaspoons grated orange zest
• 1 tablespoon orange juice

1. Place watermelon rind in a saucepan and cover with water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the rind is tender and translucent. Remove from the heat; drain. Place in a large bowl; add the cranberries, walnuts and vinegar.
2. Combine sugar, pie spice, flour and salt; add to rind mixture and stir well. Line a 9-in. pie plate with bottom pastry; trim the pastry even with edge. Add filling.
3. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Cover edges loosely with foil. Bake at 425u0b0 for 20 minutes. Remove foil; bake 20-25 minutes longer or until crust is golden brown.
4. Combine glaze ingredients; spoon over hot pie. Cool on a wire rack.

watermelon rind, cranberries, walnuts, cider vinegar, sugar, pumpkin pie spice, flour, salt, pastry, sugar, orange zest, orange juice

Taken from www.tasteofhome.com/recipes/harvest-watermelon-pie/ (may not work)