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1
To make the piecrust, combine the flour, salt and sugar in a large bowl.
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2
Cut the butter into chunks and cut it into the flour mixture - one chunk at a time - using a pastry blender or two knives, until the mixture resembles coarse meal.
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3
Gradually add the ice water, blending until the dough adheres and is no longer crumbly.
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4
Turn out onto a lightly floured surface and knead lightly, pressing the dough away from you with the heel of the hand.
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5
Gather into a ball, flatten into a disk, and wrap in plastic wrap.
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6
Refrigerate for half an hour.
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7
To make the filling, beat the egg yolks with the milk and one-third cup of sugar in a heavy saucepan.
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8
Add the cantaloupe and cook over low heat, stirring often, until the mixture is somewhat thickened and the cantaloupe is soft, about 25 to 30 minutes.
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9
Remove from the heat and let cool.
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10
Preheat the oven to 375 degrees.
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11
Roll out the piecrust dough and fit it into two nine-inch pie pans.
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12
Crimp the edges and prick the bottom with a fork.
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13
Line the pans with foil, and weight with beans or aluminum pie weights.
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14
Bake for 15 to 18 minutes, removing the weights and foil during the last five minutes.
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15
Place on a rack to cool.
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16
Fill the cooled pie shells with the cantaloupe mixture.
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17
In a bowl, make a meringue by beating the egg whites until foamy.
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18
While still beating, add the cream of tartar.
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19
Continue beating until soft peaks form.
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20
Then beat in the six tablespoons of sugar, one at a time, until stiff peaks form.
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21
Spread the meringue mixture on the pies, making sure to fill in the pies completely and to cover the edges of the crust.
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22
Bake for eight to 12 minutes, until lightly browned.
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23
Cool completely before cutting.
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24
Serve immediately when cool, as the pies do not keep long.
