Watermelon Rind Pie
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
Southerners sure love food, and they hate to see it go to waste. That's why they make this pie that uses even the rind of the watermelon. I have to say that from the taste, you'd never know this pie was made with the part of the fruit we usually throw away!
What You'll Need
- 2 (10-ounce) containers watermelon rind pickles, drained and coarsely chopped (see Note)
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 2 teaspoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 (15-ounce) package folded refrigerated pie crust
What to Do
- Preheat the oven to 350 degree F. In a medium-sized bowl, combine all the ingredients except the pie crust; mix well.
- Unfold one pie crust and place in a 9-inch pie plate, pressing the crust firmly against the plate. Spoon the watermelon rind mixture into the pie crust, then place the remaining pie crust over the mixture. Trim and pinch the edges together to seal and flute, if desired. Using a sharp knife, cut four 1-inch slits in the top.
- Bake for 40 to 45 minutes, or until the crust is golden. Serve warm, or allow to cool before serving.
You'll need about 2 cups of watermelon rind pickles for this recipe.