- 2 cups watermelon rind, peeled and cubed
- 1 cup sugar
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 3 Tbsp cider vinegar
- 2 tsp flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/6 tsp salt
- Pie pastry for 2 crust 9 inch pie
Place watermelon rind in small saucepan. Add water to cover. Bring to boil. Cover, reduce heat and simmer for about 20 minutes. Remove from heat: drain.
Preheat oven to 350°. Combine watermelon rind with sugar, raisins, pecans, vinegar, flour, cinnamon, nutmeg, cloves and salt. Stir to combine. Set aside.
Fit one pie crust into a 9 inch pie plate. Pour watermelon rind mixture into the pie crust. Top with remaining pie crust. Bake 45 – 50 minutes or until golden.
Cool on a wire rack.