Rio Grande Valley Pink Grapefruit pie
Rio Grande Valley Pink Grapefruit Pie
Source: Mesquite Country: Tastes & Traditions from the
Tip of Texas published by the Museum of South Texas History
4 medium to large pink or red grapefruit
1 cup granulated sugar
1 3/4 cups water or strained grapefruit juice
2 tablespoons cornstarch
1/8 teaspoon salt
1 (3 ounce) box strawberry gelatin
1 (8- or 9-inch) pie crust, baked
1 cup whipping cream, whipped
Peel grapefruit, separate sections (see note), and remove from
membranes.
Place sections in a strainer over a bowl overnight.
Cook
sugar, juice, cornstarch and salt until thick and clear.
Add
gelatin and stir until dissolved.
Brush gelatin mixture over pie
crust.
Chill gelatin mixture and crust.
When gelatin starts to
thicken, add grapefruit sections.
Pour into pie crust and chill
until set.
Top with whipped cream.
NOTE: The grapefruit should be sectioned lengthwise.
By slicing
the ends off, the fruit can be set flat on the cutting board to
make it easier to slice the rind off lengthwise.
Use a small, sharp
knife to then remove the sections from the membranes.
Serves 6 to 8.
