“Summer and it's bountifful fruit! This is a great pie to take on a summer outing, picnic or cookout. Now some might think "USE THE RIND??" but yes this is a great way to use all of the watermelon you can! it doesn't take much of it. I prefer to leave out the raisins but hubby wants me to add them next time. He thinks that the pie almost tastes like plums and smells like a apple pie. You will never know that its watermelon rind! Now this recipe doesn't make a FAT slice but rather a thin filled pie, so if you want a fat full pie you will need to increase the filling ingredients. Besides using raisins you could use different dried fruits like cranberries, dates etc. Use what you like”
READY IN:
1hr 25mins
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

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

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