Strawberry Cantaloupe Pie |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got this from the Farm Journal's Complete Pie Cookbook Ingredients:
1 9-inch baked pie crust |
1 (3 ounce) package cream cheese |
1 tablespoon milk |
1 cup ripe strawberry |
1/2 cup water |
1/2 cup sugar |
2 tablespoons cornstarch |
1/8 teaspoon salt |
1 tablespoon butter |
1 teaspoon grated lemon, rind of |
red food coloring |
3 cups fresh cantaloupe balls |
Directions:
1. Combine cream cheese and milk and spread over the bottom of the pre-baked pie shell.
2. Crush strawberries slightly and combine with water; simmer for 5 minutes then press throgh a sieve.
3. Discard the seeds.
4. Blend sugar, cornstarch, and salt, then stir into strawberry mixture.
5. Cook over a medium heat, stirring constantly until the mixture comes to boil.
6. Continue stirring over low heat for 2 minutes.
7. The mix will be thick and translucent.
8. Remove from heat and stir in butter and lemon peel.
9. Add a few drops red food coloring, mix inches.
10. Cool until lukewarm.
11. Place cantaloupe balls in pie shell on top of cream cheese mix.
12. Spoon strawberry glaze over them.
13. Let glaze set before serving.
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