Ruby Red Grapefruit Pie

Recipe Rating:
 2 Ratings
Serves: 8
Prep Time:
Cook Time:

Ingredients

4 large grapefruit, sectioned ruby red peeled
1 c cane sugar
2 Tbsp cornstarch
1 3/4 c grapefruit juice ruby red
1/8 tsp sea salt
1 pkg gelatin, raspberry (3-oz)
1 pie shell, baked (9-inch)
RECIPE FOR PIE SHELL ( THIS MAKE 2
CUT IN 1/2 AND FREEZE 1/2)
3 c all purpose flour
1 tsp sea salt
1 1/2 c butter, cracked
1 large egg, beaten
5+ Tbsp cold water (add more as needed)
1 Tbsp vinegar white distilled

The Cook

JoSele Swopes Recipe
x3
Cooked to Perfection
DELTA, CO (pop. 8,915)
JODIE57
Member Since Aug 2010
JoSele's notes for this recipe:
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 this....ENJOY!!!!!!!!!!!!!!!

By the way I do not have my own picture at the moment so I am using a stock picture.

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Directions

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.
Comments

1-5 of 22 comments

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user Bonnie Beck sailboat - Oct 5, 2012
Oh, MY heavens that sounds and look soooooooo goooooooooooooood. Pinch and printed! :)
user JoSele Swopes JODIE57 - Oct 5, 2012
OOOOHHHHHH WWWWOOOOWWWW Greattttttttttttt!!!!!!! Thanks......I have to get the gooddies so I can make it next week my mout is watering....
user JoSele Swopes JODIE57 - Oct 5, 2012
I tried this recipe and say it's Family Tested & Approved!
user Claudia McClaran cjmcclaran - Oct 6, 2012
OK, I hate to sound dumb, but I have to ask. I have never seen the term cracked applied to butter. How does one crack butter? :)

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