Vegan Cantaloupin' Cream Pies

Oh no I didn't!

Sometimes I just feel like making something crazy. Finding cantaloupe on sale for 50 cents a pound...well, that's enough to make me nuts! I went immediately went home and invented these marvelous little gems of goodness. It was a good day.

First things first, whip yourself up a half-batch of Vegan Pie Crust dough. While it's chillin', whisk the following together in a small saucepan:
1/3 cup sugar (one of the rare times I use it)
2 tbs cornstarch
1/2 tsp salt
1 1/2 cups soy milk

Bring the mixture to boil over medium heat, whisking constantly. Lower the heat and simmer until thickened, about 7 minutes. Pour the mixture into a bowl, slap a square of plastic wrap directly onto the surface, and put it in the fridge to cool. Meanwhile, combine in a large bowl:
2 cups cantaloupe, cut into small pieces
1 tbs brown sugar
2 tbs cornstarch
1 tsp cinnamon (more if you want)
1-2 tsp water (just enough to get the fruit coated)

Mix together and set aside. Now to assemble!

Remove the pie crust from the fridge and cut into 6 equal pieces. Roll each piece out to 6 inches in diameter, then spoon a blob of cream and some of the cantaloupe mixture onto one half of each crust, being sure to leave about ½ inch for an edge. Fold the crust over the filling and smash with your fingers. Seal each crust by crimping the edges with a fork, then use the same fork to poke vents into each pie.

Bake at 375 for 22-25 minutes, or until the pies are slightly browned. Let them cool entirely. Or eat them straight out of the oven and burn your friggin' mouth off.