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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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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 Ingredients:
2 cups watermelon rind, peeled and chopped (the white part) |
1 cup granulated sugar |
2 teaspoons all-purpose flour |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
1/8 teaspoon salt |
3 tablespoons cider vinegar |
1/2 cup raisins |
1/2 cup chopped pecans |
pie pastry for double-crust pie (homemade or store bought) |
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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