Here's one, may not be the one you are looking for though (I have some that are chiffon pies but they do not have a top crust).
My Grandmother used to make these and watermelon rind preserves.
Featured Pinch Tips Video
- 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)
1Place 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.