Equipment
Ingredients
Flaky Pastry Crust
- 160 g all-purpose flour
- 115 g unsalted butter, cold and cubed
- 2 g salt
- 45 ml ice water
Cantaloupe Filling
- 450 g cantaloupe, peeled, seeded, and pureed
- 150 g granulated sugar
- 30 g cornstarch
- 1 g salt
- 3 egg yolks
- 15 ml lemon juice, freshly squeezed
- 30 g unsalted butter, room temperature
Meringue Topping
- 3 egg whites, room temperature
- 1 g cream of tartar
- 100 g granulated sugar
- 5 ml vanilla extract
Nutrition (per serving)
Method
In a mixing bowl, combine the all-purpose flour and salt for the crust. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing gently until the dough just comes together.
Form the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Transfer to a 9-inch pie dish, crimping the edges. Prick the bottom lightly with a fork and chill for 15 minutes.
Preheat oven to 190°C/375°F. Line the chilled crust with parchment paper and fill with pie weights. Blind bake for 20 minutes, then remove the weights and bake for another 10 minutes until the bottom is pale golden. Set aside.
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt for the filling. Gradually whisk in the cantaloupe puree. Cook over medium heat, stirring constantly, until the mixture bubbles and thickens.
Temper the egg yolks: whisk roughly 120ml of the hot cantaloupe mixture into the beaten egg yolks in a slow, steady stream. Pour this warmed yolk mixture back into the saucepan with the remaining puree.
Cook the filling over medium-low heat for 2 more minutes, stirring constantly, until it reaches an internal temperature of 74°C/165°F. Remove from heat and immediately stir in the butter and lemon juice until completely smooth.
Pour the steaming hot cantaloupe filling directly into the prepared, baked pie crust.
In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar and vanilla extract, increasing the speed to high. Whip until stiff, glossy peaks form.
Spread the meringue evenly over the hot pie filling. It is crucial to spread the meringue all the way to the edges, touching the crust completely to seal the pie and prevent the meringue from shrinking.
Bake the pie at 175°C/350°F for 12 to 15 minutes, or until the meringue is beautifully toasted and reaches an internal temperature of 74°C/165°F.
Transfer the pie to a wire rack. Allow it to cool completely at room temperature for at least 3 hours before slicing, which allows the cantaloupe curd to set fully.
Chef's Notes
- Using a very ripe, highly fragrant cantaloupe is critical for this pie; the melon's natural sweetness and aroma dictate the entire flavor profile of the curd.
- Always spread meringue onto a steaming hot filling. The ambient heat begins cooking the underside of the meringue immediately, which anchors it and dramatically reduces the risk of weeping.
- A splash of lemon juice is essential. Melons are low in acidity, and cooking them can sometimes flatten their flavor. The lemon acts as a necessary brightener.
- If you want to prepare ahead, you can blind bake the crust the day before, but the filling and meringue must be made in one continuous process.
Storage
Refrigerator: 3 days — Meringue will likely begin to weep or shrink after the first 24 hours.
