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Melon Pie<br />
Made with Mother Mary’s Pie Melon.<br />
This is a favorite among diners at our<br />
vegetarian restaurant on our farm.<br />
CruST:<br />
½ cup Earth Balance natural<br />
Buttery Spread<br />
¼ cup packed brown sugar<br />
1¼ cups flour<br />
Beat Earth Balance and brown sugar<br />
in mixer until fluffy. Add flour and mix<br />
thoroughly. place in 9” pie pan and<br />
spread evenly over bottom and up<br />
sides of pan. Bake at 375 degrees for<br />
10-12 minutes.<br />
Filling:<br />
½ cup cane sugar<br />
3 tablespoons organic cornstarch<br />
2 tablespoons egg replacer—<br />
without water added<br />
1½ cups Mother Mary’s pie<br />
Melon, cubed and liquified<br />
in blender<br />
¼ cup water<br />
3 tablespoons Earth Balance<br />
natural Buttery Spread<br />
1 teaspoon fresh, squeezed<br />
lemon juice<br />
Stir together sugar and cornstarch in<br />
saucepan. Blend egg replacer, melon,<br />
and water; gradually stir into sugar<br />
and cornstarch mixture and cook<br />
over medium heat, stirring constantly<br />
until mixture thickens and begins to<br />
boil. reduce heat and cook 1 minute<br />
longer. remove from heat. Stir in Earth<br />
Balance and lemon juice. pour into pie<br />
shell.<br />
Sprinkle with toasted flaked coconut.<br />
After being allowed to cool, then<br />
refrigerate at least 1 hour before<br />
serving.<br />
Enjoy this treat from the past!<br />
Buy the Baker<br />
Creek Vegan<br />
Cookbook, just<br />
released by<br />
Hyperion!<br />
See our book<br />
section on page<br />
200 for details.<br />
Mother Mary’s Pie Melon<br />
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