Fresh Grapefruit Pie Recipe
One of the glories of our Rio Grande Valley autumns is the harvest of the Ruby Red grapefruit. They are what every little grapefruit should aspire to be. Sweet, juicy and deep red on the inside, blushing like a peach on the outside. Use them for your pie if you can find them.
- 1 pre-baked 9" pie shell
- 5-6 fresh grapefruit, enough for 5 cups of fruit
- 1 cup fresh strawberries
- 1 cup water
- 3 tbsp. cornstarch, sifted
- 3/4 cup sugar
- whipped cream
How to Make Grapefruit Pie
Section grapefruit, removing membrane and leaving slices whole or in large pieces. Set aside.
In a small saucepan, combine water and strawberries. Bring to a boil, crushing strawberries. Boil for 2-3 minutes. Sieve mixture, reserving the liquid and pressing the pulp through the strainer. Discard remaining pulp. In same saucepan, return berry juice, adding the cornstarch and the sugar. Stir continuously, until clear and thick.
Spread about 1/4 cup of the gel in the pie shell. With a slotted spoon, carefully place a third of the grapefruit sections in the prepared pie crust (do not add any collected juice from the grapefruit sections). Spread another 1/4 cup of gel on top of grapefruit, and continue layering fruit and gel, ending with a layer of the gel on top. Chill for about three hours before serving. Serve with whipped cream.