Title: Watermelon Pie
Categories: Fruit Nut Pie Southern
Yield: 1 9-inch pie
| : | 2 c | ups Peeled and chopped |
| : | | -watermelon rind |
| : | 1 c | up Sugar |
| : | 2 t | easpoons All-purpose flour |
| : | 1 t | easpoon Ground cinnamon |
| 1 | /4 | teaspoon Ground nutmeg |
| 1 | /4 | teaspoon Ground cloves |
| 1 | /8 | teaspoon Salt |
| : | 3 T | ablespoons Cider vinegar |
| 1 | /2 | cup Raisins |
| 1 | /2 | cup Chopped pecans |
| : | 15 o | unce Package refrigerated pie |
| : | | -crusts |
Place rind in a small saucepan; add water to cover. Bring to a boil;
cover, reduce heat and simmer 15 to 20 minutes or until translucent and
tender. Remove from heat; drain. Combine rind, sugar and next 8
ingredients, stirring well; set aside. Fit 1 pie crust into a 9" pie plate
according to package directions. Pour rind mixture into pie crust. Top with
remaining pie crust; fold edges under and crimp. Cut small slits in top pie
crust with a sharp knife. Bake at 350 F. 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 on a wire rack. From: Ghislaine
Dumont Date: 04-29-98 (18:14) The Once And Future Legend (9)
Recipes