Recipes – Desserts
2 Cups Peeled And Chopped Watermelon Rind
1 Cup Sugar
2 Tsp. All-Purpose Flour
1 Tsp. Ground Cinnamon
1/4 Tsp. Ground Nutmeg
1/4 Tsp. Ground Cloves
1/8 Tsp. Salt
3 Tbs. Cider Vinegar
1/2 Cup Raisins
1/2 Cup Chopped Pecans
1 (15oz) Pkg. Refrigerated Piecrust
Place rind in a small saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until translucent and tender. Remove from heat; drain.
Combine rind, sugar and next 8 ingredients, stirring well; set aside. Fit one piecrust in a 9-inch pie plate according to package directions. Pour rind mixture into piecrust. Top with remaining piecrust; fold edges under and crimp. Cut small slits in top piecrust with a sharp knife.
Bake at 350 degrees F. 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 on a wire rack. Makes 1 pie. Serves 6 to 8.
