Texas Ruby Red Grapefruit Pie Recipes

RUBY RED GRAPEFRUIT PIE

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.

TEXAS RUBY-RED GRAPEFRUIT PIE

Steps:

• 1. When sectioning grapefruit with a shape knife, be sure to remove all the membrane. Cut each slice in half and drain in a strainer or colander.
• 2. Cook sugar, water, cornstarch, and salt until thickened and clear. Add Jello and stir until dissolved. Pour into a flat dish and chill until mixture begins to set., about 25 minutes.
• 3. Add grapefruit, mix, and pour into cooled pie shell. Chill for at least two hours before serving.
• 4. To serve, top each serving with whipped cream, or pipe a decorative border of whipped cream on pie then slice and serve.

RUBY RED GRAPEFRUIT CAKE

Steps:

• Spray a large Bundt pan with nonstick baking spray. Preheat oven to 350 degrees F.
• Sift together flour, sugar, baking powder, baking soda and salt. Then put mixture into a stand mixer add eggs, and mix until combined. Then add oil; mix until blended. Next add grapefruit and orange juices, and banana and mix until smooth and creamy. Lastly add sour cream and zests; just mix until combined and smooth.
• Put cake batter into a 10-inch the prepared pan and bake for about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.
• When done turn pan onto serving platter let stand about 15 minutes then poke small holes in top. I use a straw; be neat about it. Pour Glaze Sauce on partially cooled cake. Let cool about 1 hour and serve. We like it with a scoop of dream sickle ice cream on the side and a sprig of mint.
• This could be a layer cake with cream cheese icing.
• Mix juice and sugar until combined. If it is too thick add more juice a tablespoon at a time. Stir in zest and pecans.

SPARKLING GRAPEFRUIT PIE

Steps:

• Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)
• Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.
• Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.