By Kelly Bogard

I’ve started receiving recipes from Texas Farm Bureau members and others who read our blog. I must say, you all are very creative!

Barbara Steidinger of Dripping Springs sent me the recipe for her Rio Star Grapefruit Pie, which I thought would be perfect for this week. You see, it’s all about grapefruit—specifically, Rio Red grapefruit grown right here in Texas! January is the height of harvest for this wonderful citrus beauty. It’s sweet, tart and has a rich coral color—hence the name. Barbara’s family grew grapefruit in the valley of Texas for more than 40 years, and she’s made this particular pie for several important people, including a few Texas governors when they were in office. And as a bonus, Monday is National Pie Day!

Grapefruit Pie - ingredientsFor Rio Star Grapefruit Pie, you will need…
4 medium to large Rio Star grapefruit
1 cup sugar
1-3/4 cup strained grapefruit juice
2 tbsp. cornstarch
1/8 tsp. salt
1 (3 oz.) package wild strawberry gelatin
1 9-inch pie crust, baked & cooled
1 cup whipping cream, whipped

This recipe has several steps that need to be done after ingredients have had time to drain, set, etc. I would allow at least 48 hours to prepare this pie before serving.

On day one, peel and section the grapefruit. Place sections in a strainer over a bowl. The best way to do this is to cut it in half and use a knife to separate the meat of the fruit from the white membrane. Place sections in a colander over a bowl. Leave overnight in the refrigerator to drain well.
Grapefruit Pie - Sectioned

The next day, cook the sugar, juice, cornstarch and salt over medum-high heat until it forms a thick, clear syrup. Don’t forget to bake your pie crust. It can be done at the same time and will cool in no time at all.
Grapefruit Pie - Syrup

Add gelatin and stir until dissolved. A whisk works great for getting everything to combine quickly.
Grapefruit Pie - gelatin

Spoon a small amount of the gelatin mixture to cover the bottom of the pie crust. You are making a bed for your grapefruit so it doesn’t rest directly on the crust. Set the rest of the mixture aside. Chill the pie for about one hour or until the gelatin sets.
Grapefruit Pie - gelatin layer

Now place the drained grapefruit sections in the pie shell.
Grapefruit Pie - section filled

Slowly pour the remaining gelatin mixture over the grapefruit sections and chill the pie again until it sets.
Grapefruit Pie - filled

Top with fresh whipped cream and serve cold.
Grapefruit Pie - topped

At first, I couldn’t quite wrap my mind around grapefruit in a pie.  But now that I have made and tasted it, I completely understand.  Barbara, thank you for sharing this delicious recipe. The sweet and tart flavors in this pie turn into a tangy delight. 

So take a note from Barbara and send me one of your favorite recipes. Who knows? You may end up featured on the blog.  From all of us at Texas Table Top, enjoy!

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Rio Star Grapefruit Pie

Summary: Citrus pie full of flavor and color

Grapefruit Pie - Final

Ingredients

  • 4 medium to large Rio Star grapefruit
  • 1 cup sugar
  • 1-3/4 cup strained grapefruit juice (2-3 grapefruit)
  • 2 tbsp. cornstarch
  • 1/8 tsp. salt
  • 1 (3-oz.) package wild strawberry gelatin
  • 1 9-inch pie crust, baked & cooled
  • 1 cup whipping cream, whipped

Instructions

  • Peel and section grapefruit.
  • Place sections in a strainer over a bowl. Leave overnight in the refrigerator to drain well.
  • Cook sugar and next three ingredients over medium-high heat until it forms a thick, clear syrup.
  • Add gelatin and stir until dissolved.
  • Spoon a small amount of the gelatin mixture to cover the bottom of the baked pie crust (about 1/4-inch thick). Reserve the rest of the mixture.
  • Chill the pie for about an hour until the gelatin congeals.
  • When the gelatin congeals, place the drained grapefruit sections in the pie shell.
  • Pour the reserved gelatin mixture over the grapefruit sections.
  • Chill the pie again until the gelatin sets.
  • Top with whipped cream.

Prep time (duration): 45 minutes

Set time (duration): overnight and 3-4 hours on day two

Number of servings (yield): 8

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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