2 cup peeled and chopped watermelon rind
1 cup sugar
2 teaspoon all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
3 tablespoon cider vinegar
1/2 cup raisins
1/2 cup chopped pecans
15 oz package refrigerated pie crusts
Place rind in a small saucepan; add water to cover. Bring to a boil; cover, reduce heat and simmer 15 to 20 minutes or until translucent and tender. Remove from heat; drain.
Combine rind, sugar and next 8 ingredients, stirring well; set aside.
Fit 1 pie crust into a 9" pie plate according to package directions. Pour rind mixture into pie crust. Top with remaining pie crust; fold edges under and crimp. Cut small slits in top pie crust with a sharp knife.
Bake at 350 F. 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 on a wire rack.
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