WATERMELON PIE

Watermelon Pie image

Provided by Penny Hall

Categories Pies

Time 1h

Number Of Ingredients 11

2 cups watermelon rind, peeled and chopped (the white part)
1 cup granulated sugar
2 tsp all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp salt
3 tbsp cider vinegar
1/2 cup raisins
1/2 cup chopped pecans
pie crust for double-crust pie (homemade or store bought)

Steps:

1. Place watermelon rind in a small saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for about 20 minutes or until tender. Remove from heat; drain. Combine watermelon rind with sugar, flour, cinnamon, nutmeg, cloves, salt, vinegar, raisins, and pecans; stir to combine then set aside. Fit 1 pie crust into a 9-inch pie plate. Pour watermelon rind mixture into the pie crust. Top with remaining pie crust; fold edges under, and crimp all around the edge. Cut small slits in top crust. Bake at 350° for 45 to 50 minutes, or until golden, shielding edges of pie crust with strips of aluminum foil (or a pie shield) after 25 minutes to prevent excessive browning. Cool watermelon pie on a wire rack.