Cantaloupe Pie Ii Food

CANTALOUPE PIE I

Steps:

• Select a cantaloupe of good quality. Cut in half, remove seeds, and scoop pulp into a saucepan. Place pulp over medium heat until it comes to a gentle boil. Mash the cantaloupe as it heats. This should make about 2 cups of pulp.
• Combine 1/2 cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The amount of flour seems large, but it takes considerable thickening to obtain correct consistency.
• In a large bowl, beat egg yolks; add water to yolks. Add a little of the cantaloupe mixture to egg yolks in order to heat yolks gradually. Stir egg yolks mixture into cantaloupe mixture. Continue cooking, stirring, until thick and creamy. Remove from heat.
• Add butter or margarine and flavoring to the cantaloupe mixture.
• Pour into baked pie shell.
• Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar gradually; beat until thick peaks form. Top the pie with this meringue.
• Bake at 400 degrees F (205 degrees C) until delicately brown on top.

CREAMY CANTALOUPE PIE

Steps:

• 1. Puree cantaloupe.
• 2. Combine sugar and flour in a saucepan; add eggs, mixing well after each addition. Stir in cantaloupe puree and cook over medium heat 8 - 10 minutes. Stir constantly, until mixture boils and thickens.
• 3. Remove from heat, stir in butter and vanilla. Cool.
• 4. Pour filling into baked pie shell.
• 5. Spread evenly with whipped cream. Chill.

CANTALOUPE PIE

Steps:

• Peel and seed the melon, cut in chunks and process in a blender or food processor until smooth.
• Pour into a large mixing bowl; set aside.
• Combine 1/2 melon puree and cream cheese in blender.
• Process until smooth.
• Add to remaining puree and set aside.
• Combine sugar, gelatin and orange juice in a small saucepan.
• Cook on low heat, stirring until sugar and gelatin dissolve.
• Slowly add to melon mixture, stirring well.
• Pour into crust.
• Chill until firm.
• Garnish pie with Cool Whip and melon balls.

CANTALOUPE PIE ALA TEXAS AND PACIFIC

Steps:

• Slice cantaloupe in half, deseed and remove rind, reserving all juices. Cut into small pieces and push through a ricer.
• Place melon with juice and water into a saucepan and bring to a boil. Simmer for 5 minutes, stirring often.
• Mix sugar and flour and slowly add to hot mixture, stirring constantly.
• Add butter and nutmeg, stir until butter melts.
• Cool and pour into prebaked pie crust.
• If desired, top with meringue made according to your favorite recipe and brown in oven.

CANTALOUPE PIE II

Steps:

• Prepare gelatin according to directions on package. Allow to cool until the consistency of thick syrup.
• In a small mixing bowl, whip cream cheese until fluffy. Mix in confectioners' sugar, then beat in whipped topping. Spread mixture into bottom of pastry shell.
• Stir cantaloupe into gelatin, then pour mixture over cream cheese layer in pastry shell. Chill until thoroughly set.

CANTALOUPE PIE

Steps:

• Peel and cube cantaloupe cook in water drain and mash.
• Combine all dry.
• add to hot pulp on stove top stir until thick.
• Beat egg yolks and water.
• add a little cantaloup mixture to yolks blend well.
• add the rest of the mixture.
• Keep cooking stirring until thick and creamy add butter pour into cooled pie shell.
• Make meringue by beating 3 egg whites 1/4t.
• cream of tartar and 6T.
• sugar to stiff peaks spoon ontop pie Bake 400 until top is browned.

CANTALOUPE PIE

Steps:

• Peel, seed, and dice melon.
• In a medium sauce pan mix 1/2 the sugar with melon and cook until melon is tender and soft.
• Mash melon.
• Mix flour with remaining sugar; add beaten egg yolks and butter.
• Mix in mashed melon.
• Pour into pie shell and cover with meringue made from the egg whites sweetened to taste.
• Brown meringue in oven.
• Cool pie.

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.