Bring rind and water to cover to a boil in a small saucepan; cover, reduce heat, and simmer 15 to 20 minutes or until translucent and tender. Remove from heat, and drain. Stir in sugar and next 8 ingredients.

Fit 1 piecrust into a 9 inch pieplate according to package directions. Pour rind mixture into piecrust. Top with remaining piecrust; fold edges under, and crimp. Cut small slits in piecrust with a sharp knife.

Bake at 350°F for 45 minutes or until golden, shielding edges with foil after 25 minutes to prevent excessive browning. Cool on a wire rack.