Recipe by Lisa Olson
"Made with the rind of the watermelon. Let the hogs go hungry tonight!"
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chopped watermelon rind
1 1/3 cups
distilled white vinegar
pumpkin pie spice
pastry for a 9 inch double crust pie
i eat a lot of melon and thought it would be a good way to use the rind. this is definitely different and not bad. you have to like a crunchy type pie with the rind, nuts, and dried cranberries. flavor is good, just didn't care for the texture. i would chop the rind even smaller and less nuts if i made it again.
IT WAS SOOOOOOOOOOOOOOOOOO! YUMMY!
This pie reminds me of a meatless mincemeat pie, taste and texture is almost identical. I'm not a huge fan of mincemeat unless it's chopped real fine. If I ever made it again, I would definetely chop it up alot smaller and cook the rind alot longer. Taste test the rind, to see if it's to your liking. I think it might be even better if the skin was peeled off too.
This was just not to my liking, mainly because I don't like this kind of pie. It would be great in Fall (I made it in August), and is a great way to use up watermelon rind. In my family we eat up a lot of watermelon. I would recommend it if you liked fruitcake. That is what it reminded me of.
* Percent Daily Values are based on a 2,000 calorie diet.
Watermelon Harvest Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 202
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