watermelon pie
(2 ratings)
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.
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(2 ratings)
yield
1 pie
prep time
10 Min
cook time
50 Min
Ingredients For watermelon pie
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2 cups watermelon rind, peeled and chopped (the white part)
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1 cup granulated sugar
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2 tsp all-purpose flour
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1 tsp ground cinnamon
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1/4 tsp ground nutmeg
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1/4 tsp ground cloves
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1/8 tsp salt
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3 tbsp cider vinegar
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1/2 cup raisins
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1/2 cup chopped pecans
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pie crust for double-crust pie (homemade or store bought)
How To Make watermelon pie
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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.
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