RIPE CANTALOUPE PIE
Steps:
- To make the piecrust, combine the flour, salt and sugar in a large bowl. Cut the butter into chunks and cut it into the flour mixture - one chunk at a time - using a pastry blender or two knives, until the mixture resembles coarse meal.
- Gradually add the ice water, blending until the dough adheres and is no longer crumbly. Turn out onto a lightly floured surface and knead lightly, pressing the dough away from you with the heel of the hand. Gather into a ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for half an hour.
- To make the filling, beat the egg yolks with the milk and one-third cup of sugar in a heavy saucepan. Add the cantaloupe and cook over low heat, stirring often, until the mixture is somewhat thickened and the cantaloupe is soft, about 25 to 30 minutes. Remove from the heat and let cool.
- Preheat the oven to 375 degrees. Roll out the piecrust dough and fit it into two nine-inch pie pans. Crimp the edges and prick the bottom with a fork. Line the pans with foil, and weight with beans or aluminum pie weights. Bake for 15 to 18 minutes, removing the weights and foil during the last five minutes. Place on a rack to cool.
- Fill the cooled pie shells with the cantaloupe mixture.
- In a bowl, make a meringue by beating the egg whites until foamy. While still beating, add the cream of tartar. Continue beating until soft peaks form. Then beat in the six tablespoons of sugar, one at a time, until stiff peaks form.
- Spread the meringue mixture on the pies, making sure to fill in the pies completely and to cover the edges of the crust. Bake for eight to 12 minutes, until lightly browned. Cool completely before cutting. Serve immediately when cool, as the pies do not keep long.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 21 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 276 milligrams, Sugar 22 grams, TransFat 1 gram
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bailey “james” rae
[email protected]I've made this pie several times, and it's always a success. The creamy filling and flaky crust are always a crowd-pleaser. I highly recommend this recipe!
Mohamed Srag
[email protected]This pie is so easy to make, and it's always a hit. I love that I can use fresh cantaloupe from my garden. It's the perfect way to use up extra cantaloupe.
Nepal Riseness
[email protected]I'm not usually a fan of cantaloupe, but this pie changed my mind. The sweetness of the cantaloupe is perfectly balanced by the tanginess of the cream cheese, and the crust is the perfect finishing touch. I'll definitely be making this pie again.
Iqbal Abdullah
[email protected]This pie is the perfect summer dessert! It's light and refreshing, and the cantaloupe flavor is just divine. I love serving it with a dollop of whipped cream on top.
Gary Morris
[email protected]I've made this pie several times and it's always a success. The filling is creamy and flavorful, and the crust is flaky and delicious. I highly recommend this recipe!
Abuzar Zain
[email protected]This pie is so easy to make and it's always a hit with my family and friends. The cantaloupe flavor is so refreshing and the crust is the perfect balance of flaky and buttery.
Anastacia Tsasouris
[email protected]I love the combination of cantaloupe and cream cheese in this pie. It's a unique and refreshing dessert that's perfect for summer gatherings.
Tiffany Melone
[email protected]This pie is a great way to use up ripe cantaloupe. It's easy to make and always turns out delicious. I like to add a little bit of chopped walnuts or pecans to the filling for extra crunch.
Sandaya Priyadarshani
[email protected]I've made this pie several times, and it's always a success. The creamy filling and flaky crust are always a crowd-pleaser. I highly recommend this recipe!
Larsa Mohammed
[email protected]This pie is so easy to make, and it's always a hit. I love that I can use fresh cantaloupe from my garden. It's the perfect way to use up extra cantaloupe.
Nidah Lakay
[email protected]I'm not usually a fan of cantaloupe, but this pie changed my mind. The sweetness of the cantaloupe is perfectly balanced by the tanginess of the cream cheese, and the crust is the perfect finishing touch. I'll definitely be making this pie again.
Oishi Akter
[email protected]This was my first time making cantaloupe pie, and I was really impressed with how it turned out. The pie was creamy and flavorful, and the crust was perfectly crispy. I'll definitely be making this again!
zarry king
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The combination of cantaloupe, cream cheese, and graham cracker crust is simply irresistible.
Nana Tii
[email protected]This pie is the perfect summer dessert! It's light and refreshing, and the cantaloupe flavor is just divine. I like to serve it with a dollop of whipped cream on top.
Sky Gallinger
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add a little bit of extra cinnamon and nutmeg to give it a bit more flavor.
Ashraful 143
[email protected]This cantaloupe pie was a huge hit at my last potluck! Everyone raved about the unique flavor and creamy texture. I'll definitely be making this again.