| 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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