- 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
Preheat oven to 350º F. Line a baking sheet with parchment paper.
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.
For the filling, halve the melon & scoop out the seeds. Cut into quarters, remove the rind & thinly slice.
In a large bowl, add melon slices, brown sugar, remaining flour, lemon juice, cinnamon, nutmeg, cardamom, and mix.
In a small bowl, beat the remaining egg.
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.
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.
Drizzle with caramel sauce and allow to cool before serving.
Recipe created by Jennifer Rolfingsmeier
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