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.
(2 ratings)
yield
1 pie
prep time
10 Min
cook time
50 Min
Ingredients For watermelon pie
-
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
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT