20 minutes
Cook Time
30 minutes
Cooking Level


  • 2 Pure Flavor Alonna Canary Melons
  • 2 eggs, divided
  • 1 pie crust
  • ½ lemon, juiced
  • 8 oz unsalted butter, at room temperature
  • ½ cup brown sugar
  • ½ cup almond flour
  • ⅓ cup almonds, sliced
  • ¼ cup granulated sugar
  • 4 tbsp all-purpose flour, divided
  • 2 tbsp caramel sauce
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cardamom


Step 1

Preheat oven to 350º F. Line a baking sheet with parchment paper.

Step 2

In a large bowl combine butter, granulated sugar, almond flour, 1 egg, vanilla extract & 2 tablespoons of all-purpose flour. Using an electric mixer, combine until creamy & set aside.

Step 3

For the filling, halve the melon & scoop out the seeds. Cut into quarters, remove the rind & thinly slice.

Step 4

In a large bowl, add melon slices, brown sugar, remaining flour, lemon juice, cinnamon, nutmeg, cardamom, and mix.

Step 5

In a small bowl, beat the remaining egg.

Step 6

On a lightly floured surface roll out the pie crust and transfer it to a baking sheet. Spread the almond filling in the center, leaving a two-inch edge. Spread fruit filling on top of almond filling.

Step 7

Fold the edges of the crust over and brush the crust with beaten egg. Sprinkle with almonds and bake for 30 minutes until golden brown.

Step 8

Drizzle with caramel sauce and allow to cool before serving.

Recipe created by Jennifer Rolfingsmeier

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