Watermelon Pie
- 2 c Chopped peeled watermelon
- -rind
- 1 c Sugar
- 2 ts All-purpose flour
- 1 ts Ground cinnamon
- 1/4 ts Ground nutmeg
- 1/4 ts Ground cloves
- 1/8 ts Salt
- 3 tb Cider vinegar
- 1/2 c Raisins
- 1/2 c Chopped pecans
- 1 15 ounce pkge.refrigerated
- -piecrusts
Bring rind and water to cover to a boil in a small saucepan; cover, reduce
heat, and simmer 15 to 20 minutes or until translucent and tender. Remove
from heat, and drain. Stir in sugar and next 8 ingredients.
Fit 1 piecrust into a 9 inch pieplate according to package directions. Pour
rind mixture into piecrust. Top with remaining piecrust; fold edges under,
and crimp. Cut small slits in piecrust with a sharp knife.
Bake at 350øF for 45 minutes or until golden, shielding edges with foil
after 25 minutes to prevent excessive browning. Cool on a wire rack.
Yield: 1- 9 inch pie. Typed in MMFormat by cjhartlin@email.msn.com Source:
Southern Living Summertime 1999.
Posted to MM-Recipes Digest by cjhartlin@email.msn.com on Jul 9, 1999
heat, and simmer 15 to 20 minutes or until translucent and tender. Remove
from heat, and drain. Stir in sugar and next 8 ingredients.
Fit 1 piecrust into a 9 inch pieplate according to package directions. Pour
rind mixture into piecrust. Top with remaining piecrust; fold edges under,
and crimp. Cut small slits in piecrust with a sharp knife.
Bake at 350øF for 45 minutes or until golden, shielding edges with foil
after 25 minutes to prevent excessive browning. Cool on a wire rack.
Yield: 1- 9 inch pie. Typed in MMFormat by cjhartlin@email.msn.com Source:
Southern Living Summertime 1999.
Posted to MM-Recipes Digest by cjhartlin@email.msn.com on Jul 9, 1999
