Muskmelon Pie

[browniebaker]

Muskmelon Pie

Serves 8 as Dessert.

In the summer, a surfeit of ripe muskmelon (cantaloupe) is a great excuse to bake this fragrant pie.

pastry for 9" single-crust pie

1 cup sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

1/4 cup unsalted butter, melted

4 large eggs

2 cups pureed fresh ripe muskmelon

Line 9” glass pie-plate with rolled-out dough. Cover and refrigerate for at least one hour and up to 24 hours. Freeze for 30 minutes just before baking.

Position oven-rack at lowest level in oven. Preheat oven to 425 degrees. In small bowl, whisk together sugar, flour, and salt. In large bowl, whisk together butter and eggs. Add sugar mixture and muskmelon, and whisk until sugar is dissolved. Pour into pie-plate. Bake at 425 degrees for 15 minutes. Cover edges of crust to prevent excessive browning. Lower thermostat to 350 degrees and bake for 10 to 20 minutes, or just until metal tester inserted in center of filling comes out clean. Serve slightly warm or at room temperature. Store at room temperature. Do not freeze.

Keywords: Pie, Fruit, Easy

( RG1028 )