inCredible Cantaloupe Pie

There's just something that sounds very wrong about baking melon! In a cookbook I've  used frequently for years I  debated, then passed by   this recipe time after time, even though it was  described  as incredibly  heavenly. Baked melon?

Luckily,  eventually having  too  many melons ripening too quickly led  me to finally  try   it  one summer ---- and then make it several  times over the next week.    Even the crispy crust is saturated with the sweet melon flavor, and the aroma as it bakes will have you impatiently checking on its progress.  I think it tastes best  cold ,  but warm-pie lovers may want to try it still barely warm or at room temperature,  plain or with a small scoop of vanilla ice cream. If you care about appearance, arrange the slices prettily.

 I'm  amazed that the melon retains its shape, flavor, and texture  after baking. Because  melons  vary widely  in juciness  and  ripeness, be prepared to re-name it if needed.  This is not a pie that slices prettily -- the crust is likely to break up when cut... so you may want to announce that you're serving "Cantaloupe Crash."   No one  will care if  it's  in  a bowl rather than a plate, and you won't either.


Preheat oven to 325.   In an unbaked pie shell, sprinkle one small box of INSTANT  vanilla pudding mix and  3  heaping  TB of  instant or quick tapioca.   Failing to use the tapioca will,  I think,  result  in  melon soup!    Slice 1/2 of a medium cantaloupe as you would an apple for pie, or in long  somewhat-thin crescents, and arrange over the pudding mix.   Combine 1/3 c. sugar with 3/4 tsp. cinnamon and sprinkle over the pie. Thinly slice 1/2 stick  of cold butter or margarine and lay the pats over the melon.

Bake for 60 minutes, and for best slicing results, let cool for at least  60  minutes before cutting and experiencing the wonders of baked melon.  Best when cooled completely,  then chilled.