This time of year, hubby and I like to eat light and eat cool. A nice cool cantaloupe right out of the refrigerator makes a perfect supper on a hot Georgia day.
For years, we looked forward to this time of year, when we could stop by a road side stand, a pickup truck parked down on the corner as we traveled to town.We really miss visiting with Mr. Jake at his pickup truck as he picked out his best melons for us. We rarely see Mr. Jake anymore. He can't take the heat nowadays, but for years he was a landmark, a favorite past-time, and a good friend. I really should call and check on him and his wife. Good people.
One day while visiting with Mr. Jake, he told me about this Cantaloupe Pie his wife Leona made. What? Yep, he said, cantaloupe pie and he went to his truck pocket and got me a copy of the recipe.
1/2 c. white sugar
8 TB flour (recipe didn't specify, but I think I used self-rising)
1/4 tsp salt
3 egg yolks
2 TB water
2 TB butter
1/4 tsp butter extract/flavoring
Meringue ingredients listed separately within text of directions.
Seed the cantaloupe and cut out the flesh. Cook the cantaloupe and mash it as it heats. Leave 2 cups of cantaloupe in the pan. Combine sugar, flour, and salt, pour in melted butter, beaten egg yolks and extract.
After mixing together, add to cantaloupe pulp in pan, stirring constantly and cook until thick and creamy over medium heat. Remove and pour into a baked pie crust (or graham cracker crust is good too). Beat the egg whites with 1/4 tsp cream of tartar and 1/4 c. of sugar for a meringue. Pour over the pie and brown in a 400 degree oven until lightly browned. Remove and eat warm or chilled.