To be totally honest, I made this pie for my mom’s birthday, over a month ago. I took some shots of it (’cause that’s just what I do), but wasn’t going to post it. Why? I don’t know. It just seemed like a wintery pie, since I associate citrus with the winter. I have to stop doing that, though. Because citrus is really perfect for summer. It’s bright, crisp, tangy & wonderful.
Hold that thought.
This time of year is a weird one. Isn’t it? I mean, it’s hot as hell but summer might as well be over. Even if there’s a few weeks left, every store is stocked with back to school supplies and I even saw a few COATS.
COATS, people. It’s 100 million degrees and they’re selling COATS. And probably boots. I mean, WHAT?!
I’m sitting here like, eff that. I’m wearing shorts and a tank top and I’m bakin’ up pies and fanning myself right next to the A/C vent like an 80-year-old lady. I don’t want a freakin’ coat.
Anyway, where was I? Oh, right; crisp, tangy and wonderful.
I love grapefruit, and I always like using it to make stuff, I just don’t often get the chance. So when my mother requested this recipe from Savory Simple, I was very excited… and grateful for the chance to use this delicious fruit. Also grateful that it wasn’t snowing outside, no matter how hot & horrid the weather might be, at least I don’t have to shovel!
And so, I made a pie. And I had to put my own spin on it. Of course.
RUBY RED GRAPEFRUIT PIE with GRAPEFRUIT SCENTED WHIPPED CREAM (adapted from a recipe by Savory Simple)
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup lard* /vegetable shortening/butter
- 1 large egg
- 1/3 cup ice cold water
- 1 tablespoon apple cider vinegar
- 1 cup Ruby Red grapefruit juice (preferably freshly squeezed)
- 2 eggs
- 2 14-oz. cans sweetened condensed milk
- 1/2 cup cold heavy whipping cream
- 3 tablespoons confectioner’s sugar
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon finely grated grapefruit zest
- Make the crust:
- In a large bowl, combine flour & salt. Stir to blend. Add the fat (lard/vegetable shortening/butter) and rub it in with your fingertips until the mixture resembles fine crumbs.
- Add the egg, water & vinegar. Stir with a fork until dry ingredients are moistened. Form the dough into a ball, then divide that into three balls.
- Take one and roll it out to 1/8″ thickness on a floured surface. Fit the dough into a 9″ pie pan. Trim the edges to a 1-inch overhang. Fold the dough under and crimp the edges. If not using immediately, form the remaining two balls of dough into disks and place in resealable bags. Freeze for up to two months.
- Preheat the oven to 350° degrees F. Blind bake the crust until lightly browned. Be sure to use foil filled with dry beans or pie weights! Remove from oven.
- Make the crust:
- For the pie filling:
- Combine the grapefruit juice, condensed milk & eggs and whisk together thoroughly.
- Pour into the crust. Be sure to leave a bit of space between the filling and the top of the crust.
- Bake at 350° degrees F for 25 minutes. The filling should be firm but still a bit jiggly. Remove from the oven and let cool completely. Store pie in fridge overnight so it can “set.”
- For the whipped cream:
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold whipping cream with the sugar and vanilla until almost the desired thickness.
- Spoon the zest in and continue to beat until thick & billowy. Serve spread over cooled pie brought to room temperature.
It’s easy as that. 1-2-3. This pie- other than the crust & whipped cream- has THREE INGREDIENTS! And the whipped cream has 4. The worst part is the pie crust, and if you’re like me and you always have one frozen… then you’ve got it made.
The whipped cream is 100% optional. But really, why not?
So let’s sit & eat our grapefruit pie while it’s warm & sunny & humid. Let’s remember it this winter, though, when all that citrus comes in, and we’re freezing, longing for sun. But on the plus side, won’t it be nice to make this again in January… & have the oven on to warm things up?