45 minutes
Cook Time
60 minutes
Cooking Level


  • For the filling:
  • 1 Pure Flavor® Alonna Canary Melon
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 3 tbsp lemon juice
  • ¼ tsp salt
  • For the crust:
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • ⅔ cup granulated sugar
  • 8 tbsp unsalted butter, at room temperature
  • 2 tbsp avocado oil
  • 1 tbsp light brown sugar
  • 2 tsp vanilla extract
  • ½ tsp baking powder
  • ½ tsp salt


Step 1

For the crust, combine flour, cornmeal, baking powder, and salt in a medium bowl.

Step 2

Beat butter, sugars, and oil in a separate bowl with an electric mixer on medium speed until light and fluffy.

Step 3

Add egg and vanilla; beat until incorporated. Reduce the mixer speed to low and add the flour mixture until just combined. Wrap the dough in plastic and refrigerate for 30 minutes.

Step 4

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

Step 5

Combine melon slices in a large bowl with sugars, lemon juice, and salt. Arrange in a greased baking dish and set aside.

Step 6

Preheat the oven to 350º F.

Step 7

Divide the crust into roughly equal portions. Shape each into a ½-inch thick disk and place it on top of the melon filling. Bake until the crust is golden, about 1 hour.

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