Ingredients with Measurements:
- 2 cups of cantaloupe, diced
- 1/2 cup of coconut flakes
- 1/4 cup of sugar
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground allspice
- 1/4 teaspoon of salt
- 1/2 cup of heavy cream
- 1/2 cup of sour cream
- 1/2 cup of all-purpose flour
- 1/2 cup of melted butter
- 1/2 cup of brown sugar
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of almond extract
- 1/2 teaspoon of lemon zest
Special Equipment Needed:
- 9-inch pie dish
- Rolling pin
- Pastry blender
- Whisk
- Mixing bowl
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine cantaloupe, coconut flakes, sugar, cinnamon, nutmeg, ginger, allspice, and salt. Mix until ingredients are evenly distributed.
3. In a separate bowl, whisk together heavy cream, sour cream, flour, melted butter, brown sugar, vanilla extract, almond extract, and lemon zest.
4. Grease a 9-inch pie dish with butter or cooking spray.
5. Roll out the pie crust and place it in the greased pie dish.
6. Pour the cantaloupe mixture into the pie dish.
7. Pour the cream mixture over the cantaloupe mixture.
8. Cover the pie with aluminum foil and place it in the preheated oven.
9. Bake for 30-35 minutes, or until the top is golden brown.
10. Allow the pie to cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 250
Fat: 13g
Carbohydrates: 33g
Protein: 3g
Substitutions for Ingredients:
- Coconut flakes can be substituted with shredded coconut.
- Heavy cream can be substituted with evaporated milk.
- Sour cream can be substituted with plain Greek yogurt.
- All-purpose flour can be substituted with whole wheat flour.
- Brown sugar can be substituted with white sugar.
- Almond extract can be substituted with orange extract.
Variations:
- For a sweeter pie, add more sugar to the cantaloupe mixture.
- For a more tropical flavor, add diced mango or pineapple to the cantaloupe mixture.
- For a crunchier crust, add chopped nuts to the crust before baking.
Tips and Tricks:
- Make sure to use ripe cantaloupe for the best flavor.
- To prevent the crust from becoming soggy, brush it with melted butter before baking.
Storage Instructions:
Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
- Serve the pie with a dollop of whipped cream.
- Sprinkle the top of the pie with toasted coconut flakes.
Garnishes:
- Toasted coconut flakes
- Whipped cream
- Chopped nuts
Pairings:
- Vanilla ice cream
- Fresh fruit
- Sweetened whipped cream
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the crust is too dry, add a tablespoon of melted butter to the crust before baking.
- If the filling is too runny, add a tablespoon of cornstarch to the filling before baking.
Food Safety Advice:
- Make sure to use ripe cantaloupe for the best flavor and to avoid food-borne illnesses.
- Refrigerate the pie as soon as it is cool enough to handle.
Food History:
Cantaloupe is a member of the cucurbitaceae family and is native to Africa. It was first cultivated in Egypt over 4,000 years ago and spread throughout the Mediterranean region.
Flavor Profiles:
This pie has a sweet and creamy flavor with hints of coconut, cinnamon, nutmeg, ginger, and allspice.
Serving Suggestions:
This pie is best served chilled or at room temperature.
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