Prep 25 mins
Cook 1 hr
Summer and it's bountifful fruit! This is a great pie to take on a summer outing, picnic or cookout. Now some might think "USE THE RIND??" but yes this is a great way to use all of the watermelon you can! it doesn't take much of it. I prefer to leave out the raisins but hubby wants me to add them next time. He thinks that the pie almost tastes like plums and smells like a apple pie. You will never know that its watermelon rind! Now this recipe doesn't make a FAT slice but rather a thin filled pie, so if you want a fat full pie you will need to increase the filling ingredients. Besides using raisins you could use different dried fruits like cranberries, dates etc. Use what you like
- 2 cups watermelon rind, peeled and chopped (the white part)
- 1 cup granulated sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon salt
- 3 tablespoons cider vinegar
- 1⁄2 cup raisins
- 1⁄2 cup chopped pecans
- pie pastry for double-crust pie (homemade or store bought)
- 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 with strips of aluminum foil after 25 minutes to prevent excessive browning. Cool watermelon pie on a wire rack.
I love that this recipe uses up something that we would normally throw away. Last night we had some watermelon that my neighbor grew, I have made watermelon rind pickles before but I didn't think that I had all the ingredients or time to make them. I went online to find out if I could freeze the rinds until I was ready to make the pickles (you can) and then started wondering if there was anything else I could make with them. That's when I found this recipe. I was kind of expecting it to taste like apple pie. Actually it kind of has it's own flavor, but it's good. I made it with a ready made graham cracker crust and added a crumb topping (Recipe #109287) which I thought worked with the filling really nicely. I actually made a quadruple recipe to use up the rind that I had. I filled the crust that I had about 3/4 full to make a "fatter" pie. I froze the remaining filling and have enough for another pie or two depending on the size. I may prepare this in a 9 by 13 pan next time and scoop it out rather than slice it. Since I prepared it "fatter" it was a little difficult to slice because of all the filling. Or maybe I'll just prepare it with a regular crust