Sweet Watermelon Rind Pie

2 cups watermelon rind, peeled and chopped
1 cup granulated sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon salt
3 tablespoons cider vinegar
½ cup raisins
½ cup pecans, chopped
pie pastry for 2-crust pie, homemade or purchased

Place watermelon rind in a small saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for about 2 minutes or until tender. Remove from heat and drain.

Combine watermelon rind with sugar, flour cinnamon, nutmeg, cloves, salt, vinegar, raisins, and pecans; stir to combine then set aside.

Preheat oven to 350°F.

Fit 1 pie crust into a 9-inch pie plate. Pour watermelon rind mixture into the pie crust. Top with remaining pie crust; fold edges under, trim excess dough and save. Crimp all around the edge. Cut small slits or holes in the top crust. Using excess dough, form small “watermelon seeds” and place all around pie for decoration.

Bake 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 watermelon pie on a wire rack. Serve.
Yields: 1 pie

Recipe provided by Blog Chefs