Happy New Year! This year let’s start it out all historical-styleeee with a very old recipe straight from the old cookbook “John Farley’s London Art of Cookery” published in 1737 in Chesterfield County Virginia. I didn’t have the correct font to convey the awesomeness of this recipe, so will upload a scanned image for you to decipher on your own (good luck with those last few sentences!)
Here, my friends, is part 2 of a summer melon pie extravaganza!
So… last month while I was trying to make some cantaloupe-related pie art, I kept thinking about Herbie Hancock, since he has a tune called “Cantaloupe Island” and I just couldn’t get anything together that seemed to work that included both Herbie and Cantaloupes.
But when it came to this month’s pie, Watermelon Rind Pie, I already had Herbie on the brain, and had his brilliant tune “Watermelon Man” running through my head day and night. In fact, anytime I hear the word watermelon, the soundtrack in my brain starts playing Watermelon Man.
Even just writing this postcard I can’t stop humming it. So. Herbie Hancock it is. Voila!
On a pie-historical note, this pie is a classic example of Southern thriftyness. It actually drives me crazy sometimes throwing away pounds of juicy watermelon rinds every time I eat a melon. But what to do with it?
Here, my friends, is the answer. There are several variations on the watermelon rind pie theme, but I prefer this one, which includes raisins and pecans. It really does scream for ice cream, or a big dollop of cold whipped cream.
Watermelon Rind Pie
2 C watermelon rind, dark green skin peeled off,
and chopped into ½ inch cubes
1 C sugar
2 tsp flour
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
3 TB apple cider vinegar
½ C raisins
½ C chopped pecans
pastry for a nine-inch, 2-crust pie
Put watermelon rind in a small saucepan; add enough water to cover. Bring to a boil; cover, reduce heat, and simmer for about 20 minutes or until tender. Remove from heat; drain and cool. Combine rind with sugar, flour, spices, salt, vinegar, raisins, and pecans; stir to combine then set aside.
preheat oven to 450° Line pie pan with crust, pour in watermelon rind mixture. Top with crust, crimp edges, cut slits in top crust to vent.
As soon as you put pie in oven, reduce heat to 350° F. Bake 45 to 50 minutes, or until golden and filling is bubbling. Cool before serving.