Watermelon Pie

Penny Hall


Cindy Strawsers note:
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.

★★★★★ 2 votes
1 pie
10 Min
50 Min


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.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy