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


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  • ·
    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)

How to Make Watermelon Pie


  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.

Printable Recipe Card

About Watermelon Pie

Course/Dish: Pies
Other Tag: Quick & Easy

Show 8 Comments & Reviews

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