I can honestly say that I've never heard of Cantaloupe Pie Lori. I read this when it was published, but after the day I had today I had to pop back in and re-read. My partner and I are also fans of rail travel and today, while on vacation, we went to a Train Museum. What joy! I couldn't help thinking of your post while there.
OMG! I also can’t imagine a cantaloupe pie! It’s really almost completely made of water, as are most melons, so the result would have to be a soupy mess unless you found a way to process it and remove most of the liquid. Now, there is such a thing as dried cantaloupe, which might work in a pie when puréed and added to cream or custard.
But Lori, you are clearly a fearless hostess and cook, not to mention a skilled storyteller and family historian—qualities I deeply admire.
I have a sizable collection of old cookbooks and family recipes I’ve acquired through the years, but I seldom make any of the recipes exactly as written because I usually can tell they won’t pass muster (or mustard, as we used to say) and I hate wasting ingredients. But your cantaloupe pie will stick with me and I may just try to come up with a palatable version, just for the challenge of it. Thanks for a delicious read.
I think the vision of something looking like the content of fish ovaries spilling out of a pie meant for dessert will stay with me for ever. However, your response to the dinner event provides an excellent lesson!
This is a wonderful vignette (and I can relate)-I’d easily take risks with guests who are always grateful to be dining at someone else’s table. I’d rather be served an unsettled cantaloupe pie made by hands than catered reheated food or Costco rotisserie chickens (yes, people entertain this way.) So, though I don’t know you, I’ll think of you fondly as someone who researches with care, take your friends along on your generous adventures, and doesn’t let life’s imperfections mar a great evening!
I love cantaloupe. But I can’t imagine why on Earth someone would create a pie recipe using cantaloupe as the base.
On the other hand, the looks on the faces of your guests must have been priceless!
I can honestly say that I've never heard of Cantaloupe Pie Lori. I read this when it was published, but after the day I had today I had to pop back in and re-read. My partner and I are also fans of rail travel and today, while on vacation, we went to a Train Museum. What joy! I couldn't help thinking of your post while there.
OMG! I also can’t imagine a cantaloupe pie! It’s really almost completely made of water, as are most melons, so the result would have to be a soupy mess unless you found a way to process it and remove most of the liquid. Now, there is such a thing as dried cantaloupe, which might work in a pie when puréed and added to cream or custard.
But Lori, you are clearly a fearless hostess and cook, not to mention a skilled storyteller and family historian—qualities I deeply admire.
I have a sizable collection of old cookbooks and family recipes I’ve acquired through the years, but I seldom make any of the recipes exactly as written because I usually can tell they won’t pass muster (or mustard, as we used to say) and I hate wasting ingredients. But your cantaloupe pie will stick with me and I may just try to come up with a palatable version, just for the challenge of it. Thanks for a delicious read.
Oh @Ruth, that would be fun if you could come up with a better cantaloupe pie! Who knows. It could be the next great thing in the food world 😉
Ha ha! Now that’s a challenge!
I was suspicious of cantaloupe in a pie, I have to say. But I still want to know what that pie tasted like?
Honestly, the texture and mouth feel were so awful I don’t remember even registering the taste other than it was sweet.
And nearly everyone at the table said the same thing you did when they saw the menu — they couldn’t imagine cooked cantaloupe lol
That's what makes it intriguing!
I think the vision of something looking like the content of fish ovaries spilling out of a pie meant for dessert will stay with me for ever. However, your response to the dinner event provides an excellent lesson!
This is a wonderful vignette (and I can relate)-I’d easily take risks with guests who are always grateful to be dining at someone else’s table. I’d rather be served an unsettled cantaloupe pie made by hands than catered reheated food or Costco rotisserie chickens (yes, people entertain this way.) So, though I don’t know you, I’ll think of you fondly as someone who researches with care, take your friends along on your generous adventures, and doesn’t let life’s imperfections mar a great evening!
How sweet, @Ellen, and thanks! And your assessment is pretty spot on 😉