Watermelon Pie

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

• Ready In: 1 hr 25 mins
• Yields: 1 pie

Ingredients

• 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)

Directions

1. Place watermelon rind in a small saucepan; add water to cover.
2. Bring to a boil; cover, reduce heat, and simmer for about 20 minutes or until tender.
3. Remove from heat; drain.
4. Combine watermelon rind with sugar, flour, cinnamon, nutmeg, cloves, salt, vinegar, raisins, and pecans; stir to combine then set aside.
5. Fit 1 pie crust into a 9-inch pie plate.
6. Pour watermelon rind mixture into the pie crust.
7. Top with remaining pie crust; fold edges under, and crimp all around the edge.
8. Cut small slits in top crust.
9. 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.