| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Fruits | 1 | 9" pie | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 350°F 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
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