Cantaloupe Raspberry Pie Recipes

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.

NECTARINE-RASPBERRY SLAB PIE

Steps:

• For the dough: Combine the flour, granulated sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
• Turn the dough out onto a work surface and press it together by hand. Divide the dough in half; wrap each piece in a large piece of plastic wrap, pressing each firmly into a 1/2-inch-thick rectangle. Refrigerate until firm, at least 1 hour or up to 2 days.
• Adjust an oven rack to the bottom position of the oven and put a pizza stone or large baking sheet on it. Preheat the oven to 400 degrees F.
• For the filling: Toss together the nectarines, brown sugar, lemon juice, cornstarch, vanilla and salt in a large bowl until the cornstarch dissolves. Add the raspberries and gently toss to combine.
• To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place one piece of dough between two large pieces of floured parchment. Roll into a rough 14-by-12 inch rectangle (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Repeat rolling with the second piece of dough.
• Pile the nectarine-raspberry filling into the center of one piece of dough and spread evenly, leaving at least a 1-inch border. Dot the filling with the butter.
• With a 1-inch star-shaped cookie cutter, cut out 4 to 5 stars from the second piece of dough (reserve the cut-outs for decorating). To transport the dough to the pie, roll it up onto the rolling pin and then unroll it over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg; decorate the top crust with the star cut-outs and brush them with egg too. Generously sprinkle the pie with granulated sugar. Using the bottom piece of parchment paper, slide the pie onto another rimmed baking sheet (trim the parchment if there's any overhang).
• Put the baking sheet with the pie directly on the preheated pizza stone or baking sheet (this helps make the bottom crust crisp and flaky). Bake the pie until the crust is deep golden brown and the filling is bubbly, 45 to 50 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil. Some of the filling may bubble from the vents onto the parchment paper; don't fret-just embrace the rustic charm.)
• Let cool. Slice into wedges and serve warm or at room temperature.

RASPBERRY BREEZE PIE

Steps:

• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Combine the pie filling and extract; spread over the cream cheese layer. Garnish with sliced almonds. Chill until set.

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.

CANTALOUPE CREAM PIE

Steps:

• In a large microwave-safe bowl, combine sugar and cornstarch. Mix in egg yolks, followed by milk. Beat on high speed with hand mixer for 1 minute. Microwave 5 minutes. Beat with mixer for 1 minute. Microwave an additional 5 minutes.
• Stir vanilla extract and butter or margarine into milk mixture. Puree the cantaloupe in a blender or food processor and mix into the custard. Pour mixture into graham cracker crust. Chill at least one hour before serving. Garnish with whipped cream.

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.

MARSHMALLOW RASPBERRY PIE

Steps:

• Combine crust ingredients. Press into a 9-in. pie plate; chill., Meanwhile, heat marshmallows and milk in a saucepan over low until smooth. Cool. Fold in cream and food coloring if desired. Spoon half into the crust. Top with half the raspberries. Repeat layers. Chill until firm, about 3 hours.

RASPBERRY-CANTALOUPE JELL-O SMILES

Steps:

• Cut melon lengthwise in half; remove and discard seeds. Scoop out melon halves, leaving 1-inch-thick shells. Chop removed melon; drain well. Cut thin slice off bottom of each melon shell to allow it to stand upright.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water.
• Spoon half each of the chopped melon and raspberries into each melon shell; fill with gelatin. Pour any remaining gelatin into small bowl to enjoy later. Refrigerate 4 hours or until firm. Cut into wedges to serve.

STRAWBERRY CANTALOUPE PIE

Steps:

• Combine cream cheese and milk and spread over the bottom of the pre-baked pie shell.
• Crush strawberries slightly and combine with water; simmer for 5 minutes then press throgh a sieve.
• Discard the seeds.
• Blend sugar, cornstarch, and salt, then stir into strawberry mixture.
• Cook over a medium heat, stirring constantly until the mixture comes to boil.
• Continue stirring over low heat for 2 minutes.
• The mix will be thick and translucent.
• Remove from heat and stir in butter and lemon peel.
• Add a few drops red food coloring, mix inches.
• Cool until lukewarm.
• Place cantaloupe balls in pie shell on top of cream cheese mix.
• Spoon strawberry glaze over them.
• Let glaze set before serving.

CANTALOUPE RASPBERRY SHAKE

Steps:

• In a blender, blend 2 cups of the cantaloupe, the sorbet, and the ice until the mixture is almost smooth. Add the remaining 2 cups cantaloupe, belnd the mixture until it is smooth, and pour into chilled glasses.

CANTALOUPE-RASPBERRY PIE

Steps:

• 1. Using food processor or electric blender, crush KELLOGG'S ALL-BRAN cereal with dates until mixture resembles fine crumbs. In medium bowl, combine cereal mixture with flour and salt. Mix in oil until crumbly. Add water gradually, stirring with fork until mixture will hold shape when pressed against side of bowl. Press evenly and firmly in bottom and on side of 9 inch pan to form crust. Prick bottom and sides with fork. 2. Bake at 400°F about 12 minutes or until set and lightly browned. Cool completely.3. Measure cornstarch into medium saucepan. Add about 1/2 cup apricot nectar, stirring until smooth. Stir in remaining nectar and lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 1 minute longer. Remove from heat. Cool completely.4. Fold in cantaloupe. Gently fold in raspberries. Fill pie shell. Chill at least 3 hours. Serve garnished with whipped topping, if desired.