Cantaloupe Pie I So Tasty

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Sunday, August 13, 2017

Cantaloupe Pie I

"This makes an unusual pie--a communique piece in addition to tasting very delicious."

Ingredients :

1 cantaloupe
1/2 cup white sugar
8 tablespoons all-reason flour
1/four teaspoon salt
3 egg yolks
2 tablespoons water
1 tablespoon butter
1/4 teaspoon butter flavored extract
three egg whites
1/four teaspoon cream of tartar
6 tablespoons white sugar
1 (9 inch) pie crust, baked

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H30M

Select a cantaloupe of properly nice. Cut in half of, put off seeds, and scoop pulp right into a saucepan. Place pulp over medium warmth until it comes to a gentle boil. Mash the cantaloupe as it heats. This ought to make approximately 2 cups of pulp.
Combine half cup sugar, flour, and salt. Add to heated cantaloupe and cook, stirring, until thick. The quantity of flour appears huge, but it takes giant thickening to attain accurate consistency.
In a big bowl, beat egg yolks; upload water to yolks. Add a touch of the cantaloupe mixture to egg yolks on the way to warmth yolks gradually. Stir egg yolks aggregate into cantaloupe aggregate. Continue cooking, stirring, until thick and creamy. Remove from heat.
Add butter or margarine and flavoring to the cantaloupe aggregate.
Pour into baked pie shell.
Beat egg whites and cream of tartar together until frothy. Continue beating, adding the 6 tablespoons sugar regularly; beat till thick peaks shape. Top the pie with this meringue.
Bake at four hundred ranges F (205 ranges C) until delicately brown on top.

Notes :

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