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Watermelon PieCategories: Desserts, Fruits Yield: 1 9" 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 ----- ---------- |
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