RUBY RED GRAPEFRUIT PIE
A Bonnie Beck and I were talking about how we love "Pucker Power" recipes and I was hunting for my key lime recipe when I ran across my ruby red recipe so I figured I would might as well add this too...I hope everyone enjoy this recipe...anyone out there that loves grapefruit as much as my family does will absolutely love...
Provided by JoSele Swopes
Categories Desserts
Time 55m
Number Of Ingredients 14
Steps:
- 1. Make Crust 2 hours ahead.......or night before I prefer night before....Combine flour and salt in large bowl, add cracked butter cut in with pastry cutter or knives, gradually working butter in till mixture resembles pebbles. This should take about 6 minutes.
- 2. Lightly beat egg with fork, then add it to mixture next, add water in a Tbsp at a time working it in with your hands or a wooden spoon all the while, add in the vinegar and work in with spoon or hands..
- 3. Work till just combined if dough is tacky add a little flour to it and work it through. Then remove half the dough from the bowl place in a large plastic freezer bag (do not seal) flatten it out slightly with your rolling pin. After you have flattened out where you want it you can put it in the freezer for later use. (this is a great recipe for these ready to go pie shells)
- 4. Repeat the steps for the second one and put it in the frig over night or for 1-2 hour before you roll it out and bake in a Preheated oven of 400* 10-12 minutes. Set a side to cool
- 5. The best part (what goes inside) Peel and section the ruby reds set a side. Combine sugar, cornstarch, juice, salt in a saucepan. Bring to a boil on medium heat cook till clear and thickened, stirring often. Remove from heat. Stir in the Gelatin. Cool until thickened. Spoon a small amount of the mixture into the pie shell. Top with ruby red. Cover with the remaining gelatin mixture. Any remaining ruby red use to decorate the top with if you like you can also decorate with a sprig of sweet mint. Let chill 4 hours or til set.
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Daniel Camilo Herazo Reyes
[email protected]I'm not a huge fan of grapefruit, but I thought I'd give this pie a try. I was pleasantly surprised! The grapefruit flavor was subtle and perfectly balanced with the sweetness of the filling. The crust was also delicious.
Zamran Baloch
[email protected]This pie was a great success! I made it for a potluck and it was gone in minutes. Everyone loved the unique flavor and the beautiful presentation.
Harka Pakhrin
[email protected]This pie was a showstopper! The presentation was beautiful and the flavor was even better. I will definitely be making this pie again for special occasions.
JUDAS CASTILLO
[email protected]The grapefruit pie was a bit too sweet for my taste. I think I would have preferred a more tart filling.
Areeba Hashim
[email protected]This pie is a great way to use up leftover grapefruit. It's easy to make and delicious. I would definitely recommend it.
Sadam Hussain Wattu
[email protected]I love grapefruit, so I was excited to try this pie. It did not disappoint! The filling was creamy and tart, and the crust was flaky and buttery. I will definitely be making this pie again.
Eliana Black
[email protected]The pie was easy to make and turned out beautifully. The grapefruit flavor was prominent, but not overpowering. I would definitely recommend this recipe.
Dom C
[email protected]This pie was a bit too tart for my taste, but my husband loved it. He said it was the best grapefruit pie he's ever had.
Yanky comedy TV
[email protected]I've never been a big fan of grapefruit, but this pie changed my mind. The grapefruit flavor was subtle and perfectly balanced with the sweetness of the filling. The crust was also delicious.
Kyle Ebbs
[email protected]The ruby red grapefruit pie was a hit at our family gathering. Everyone loved the unique flavor and the beautiful presentation. The pie was easy to make and didn't take too long to bake.
Estefani Ingles (Fani)
[email protected]This grapefruit pie was a delightful surprise! The combination of tangy grapefruit and sweet filling was perfect. The crust was flaky and buttery, and the filling was thick and creamy. I will definitely be making this pie again.