Ingredients for Watermelon Pie
- 4 cups watermelon rind, cut into 1/2-inch thick strips
- Granulated Sugar
- All Purpose Flour
- Ground Cinnamon
- Ground Nutmeg
- Ground Cloves
- 1/4 teaspoon salt
- Cider Vinegar
- 1/2 cup raisins (optional)
- 1/2 cup chopped pecans
- Pastry For Double Crust Pie
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How to Make Watermelon Pie
- Cut about 4 cups of watermelon rind into 1/2-inch thick strips. Remove any green outer layer.
- Place rind in a medium saucepan and add enough water to cover.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until rind is tender.
- Drain the rind thoroughly in a colander.
- In a large bowl, combine the cooked rind, 1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon salt, 2 tablespoons apple cider vinegar, 1/2 cup raisins (optional), and 1/2 cup chopped pecans.
- Stir until well combined and set aside.
- Preheat oven to 350°F (175°C).
- Roll out one 9-inch pie crust and place it in a 9-inch pie plate.
- Pour the watermelon rind mixture into the pie crust.
- Roll out the second 9-inch pie crust and place it over the filling. Trim and crimp the edges.
- Cut several small slits in the top crust to allow steam to escape.
- Bake for 45-50 minutes, or until the crust is golden brown. After 25 minutes, shield the edges of the pie with strips of aluminum foil to prevent over-browning.
- Let the pie cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
981g
Fat
18g
Carbs
90g
