Granny Clark's Cantaloupe Pie recipe

Props to Eric for the photo -- and the tutorial on how to make it show up!


A couple of new foodie friends have come into my life, and that means it's time again to take Granny Clark's Cantaloupe Pies to work.
I love, love, love the reactions the name gets -- sometimes it's incredulity; sometimes revulsion; sometimes curiosity. I understand completely, and I always tell new tasters the same thing: If you'll try just one "no-thank-you" bite, I promise not to be offended if you hate it. Thus far, I've probably witnessed 50 tastings. Only one person claimed to hate it; I choose to think that's a reflection on the person's lack of sophistication and not Granny's culinary genius (kidding, I'm just kidding).
This summer's batch of pies brought the same responses: One person really, really wanted not to like it, but found it intriguing enough to have a whole piece; another liked it but turned down a full serving because she "couldn't get past the name."
Since I brought the pies, I kept promising to post the recipe. It has run in the paper a couple of times, but here it is again, committed to the blogosphere for perpetuity:

GRANNY CLARK'S CANTALOUPE PIE
4 cups cooked cantaloupe puree (see note)
1 1/2 cups sugar
3/4 cup self-rising flour
3 large eggs
1 stick butter, melted
1 tablespoon vanilla flavoring (or to taste)
2 pie crusts

Preheat oven to 400 degrees.

To make puree:
Peel and seed two large or three small cantaloupes; cut into chunks. In a covered boiler, slowly heat, stirring to prevent sticking. Do not add water. When cantaloupe begins to produce juice, remove cover and increase heat. Cook 15 to 20 minutes, until cantaloupe changes color and breaks down. If the melon is very juicy, it might be necessary to drain some juice in the early stages of cooking. Once the cantaloupe pieces soften, remove from heat. Using an immersion blender or hand-held mixer, puree melon. Set aside.

To make pie filling:
In a large bowl, beat eggs. Add sugar and mix well. Temper the egg mixture by adding the puree a little at a time until the puree is fully incorporated. Add flour a tablespoon at a time, adjusting the amount according to the consistency of the puree (thicker puree needs less flour). Add butter. Stir in vanilla.

To bake pies:
There are two options:
1. Put oven rack to lowest position. Place unbaked pie crusts on rack and ladle in filling. Bake 30 minutes or until center is firm and crust is brown.
2. Blind bake crusts (prick with a fork and bake until crust is nearly done). Ladle in filling. Bake 30 minutes or until center is firm and crust is brown.

Cool completely before serving. Keep refrigerated.

If you have leftover filling (and you most likely will), butter a glass baking dish (size depending on the amount of leftovers) and bake until center is firm. Serve as a custard.

Let me know if you'd like me to post the back story for this recipe. I didn't include it here because this already is long.

And remember, if you make this, please be sure to give Granny Clark her props.