Tuesday, June 21, 2011

Peach-Cantaloupe Pie

Not sure about you, but I've not come across a recipe which calls for cooking cantaloupe before.

I'm not a huge fan of the stuff, and I can't see how cooking it would improve the situation, but I'm sure many of you are major cantaloupe-heads looking for ways to eat it other than in ball form.

In which case, this recipe is for you.

Peach-Cantaloupe Pie
Pastry for 9" Two-crust Pie
2 cups fresh peach slices
2 cups thinly sliced cantaloupe
1 cup sugar
1/4 cup flour
1/2 tsp. salt
1/4 cup sliced almonds
1 tbsp. butter

Heat oven to 425 degrees (hot). Combine peaches with cantaloupe; toss with mixture of sugar, flour, and salt. Arrange fruit in pastry-lined pie pan. Sprinkle with nuts, dot with butter. Cover with top pastry; bake 35 to 40 min.

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