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Watermelon Pie
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| 2 cups | watermelon rind, peeled and chopped |
| 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 |
| 1 | pie pastry for 2-crust pie, homemade or purchased |
| PREPARATION: 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 350ยก 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. | |
From Diana Rattray,Your Guide to Southern U.S. Cuisine.
http://southernfood.about.com/od/fruitpies/r/bln102.htm
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