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Grapefruit Pie - Two Common Recipes Using the Famous Texas Red or Pink Varieties

February 27, 2012 | Comments: 0 | Views: 179

To our pleasure, my wife and I have sampled grapefruit pie several times in Texas. Because of their slight tartness, they can seem like other tart pies to a degree. However, their consistency and flavor are unique, depending on the ingredients used and how they are made.

1. Common or sparkling pie.

Ingredients

¾-Cup sugar1½-Tbs cornstarch1-Cup of juice from the fruits usedOne 3-oz box/pkg of raspberry or similar flavored redish gelatin/jello2-3 Large red/pink fruit, halved with the meats spooned-out into a strainer bowl w/o seedsOne 9" pre-baked Graham-cracker shell in disposable panSmall container of whipped cream

Directions

In a medium saucepan under medium heat, combine the sugar, cornstarch, and juiceStir until clear and thick; that happens just as it starts to bubbleRemove from the heatAdd the raspberry gelatin; stir to dissolve it inLet the mixture cool to room temperatureAdd the pith-free grapefruit sections/pieces; blend them in by stirring slowlyLet settle; remove any remaining floating small seedsWith the aid of a spatula, pour the filling into the shell, and allow it to spread evenlyCover and chill in refrigerator for about 2-hoursServe it topped with dollops of whipped cream

Options (these are not needed to make a good pie)

Add 2-tbs of Karo syrup or 1-tbs butter to the initial heated combinationAdd 1-tbs or big squirt of lemon or lime juice to itTop the shell with a thin softened layer of cream cheese before adding the filling to itTo fill the shell to its brim, enlarge the recipe to 1-cup sugar and 1-1/2-cups of juice

In preparing the juice, squeeze the emptied half-rinds into a measuring cup via a strainer together with that from the pure meats. Let the meats drain well. Use a wide-nose tweezers to remove any small seeds if necessary.

This technique eliminates all the pith and extra membrane from the whole fruit. The idea here is make a relatively soft pudding-like filling that remains firm when serving.

2. Rio Grande Valley or Texas pie (among other names).

Ingredients

32 Regular marshmallows, quartered½-Cup of grapefruit juice (from the fruits used)1-Cup of heavy or whipping cream2½ Cups of fresh grapefruit sections, pith-free, from 3 large fruits¼-Cup of flaked or shredded coconutOne 9" pre-baked Graham-cracker crust in disposable pan

Directions

Over medium to low heat, melt the marshmallows in ¼-cup of hot juiceCool the mixture to ambient or room temperatureAdd the other ¼-cup of juice to the grapefruit sections in their containerWhip the cream separatelyFold and blend the melted/cooled marshmallows, fruit sections/juice, and whipped cream togetherPour the filling into the shell and allow to spread evenlyChill in refrigerator for 3-hours or soSprinkle coconut on top just before serving

Options

Add 1-tsp of almond extract to the sections/juice portionInstead of using coconut, top the servings with dollops of whipped cream and slivered almonds

Some cooks think the marshmallows combined with shredded coconut or almonds reduces the pie's tartness. We have eaten both pies above. Both were tasty and mild even with chunks of grapefruit in them. Yet because we watch our fat/sugar intakes, we like the first recipe plain and simple. Well, maybe with small dollops of whipped cream on top. To know more grapefruit recipes, see this website.

Grapefruit Recipes - http://www.grapefruitrecipes.com/

Author contact: j__l__d@sbcglobal.net

Source: EzineArticles
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