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4 1/2 c. cantalope, cubed
1 1/2 Tbsp. lemon juice
3 Tbsp. cornstarch
1/4 tsp. almond extract
1 Tbsp. butter or margarine
3/4 c. sugar
1 baked pie shell

Mix cantalope, sugar, and lemon juice. Let stand 1 hour at room temperature. Drain liquid off cantalope and add enough water to make 1 1/2 cups liquid. Place liquid and cornstarch in saucepan over low heat, stirring until thickened. Remove and add butter and extract; stir. Pour hot mixture over cantalope. Mix thoroughly. Pour int pie shell. Refrigerate. Serve with whipped cream.

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