Watermelon Pie

• 2 cups watermelon rind, peeled and chopped (the white part)
• 1 cup granulated sugar
• 2 teaspoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/8 teaspoon salt
• 3 tablespoons cider vinegar
• 1/2 cup raisins
• 1/2 cup chopped pecans
• pie pastry for double-crust pie (homemade or store bought)

1. Place watermelon rind in a small saucepan; add water to cover.
2. Bring to a boil; cover, reduce heat, and simmer for about 20 minutes or until tender.
3. Remove from heat; drain.
4. Combine watermelon rind with sugar, flour, cinnamon, nutmeg, cloves, salt, vinegar, raisins, and pecans; stir to combine then set aside.
5. Fit 1 pie crust into a 9-inch pie plate.
6. Pour watermelon rind mixture into the pie crust.
7. Top with remaining pie crust; fold edges under, and crimp all around the edge.
8. Cut small slits in top crust.
9. Bake at 350u0b0 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.

watermelon rind, sugar, flour, ground cinnamon, ground nutmeg, ground cloves, salt, cider vinegar, raisins, pecans, pastry

Taken from www.food.com/recipe/watermelon-pie-366689 (may not work)