Little Pink Grapefruit Pies

One thing I appriciate about winter are the delicious pink grapefruits that are available this time of the year!  I eat a Rio Star pink grapefruit ever day in some form while they are in season. They are so juicy, and the perfect balance of tart and sweet.  Plus they have that beautiful light sunset pink color on the inside!  I thought that since lemon can be made into pie, why not some pink grapefruit? 

So I went to work creating a grapefruit pie just as delicious as lemon meringue.  I decided to make 2 small pies instead of one large one (so it actually ended up being the equivalent to half a pie).  First I made a vanilla scented crust, which was almost like a sugar cookie crossed with a flaky pie crust. 

Then I made the filling which was similar to lemon meringue pie filling, but I eliminated the water and cut down on the sugar a bit since grapefruits taste so good on their own and don't need as much sugar as lemons to be tasty!  The curd filling was delicious, like smooth grapefruit jam!  It was just the right amount of tart and sweet and was perfect atop the crunchy  crust. 

I decided to top my pies off with vanilla scented whipped cream, because I actually prefer it to meringue, and it was a nice accompaniment to the tart filling, bringing just the right amount of richness to the pies.  They were wonderful, and they showcased the beautiful grapefruit perfectly!  If you love grapefruit as well this time of year, you must try this recipe!  If you like you can also double the recipe below and make one large 9 inch deep dish pie.

Makes 2

Filling:

To make crust, combine flour, sea salt, maple sugar and butter in a bowl, and use a pastry blender to cut into the mixture until it resembles pea sized chunks (you can also use your hands).  Add vanilla and water and mix into the dough.  Knead a few times until it comes together (you may need to add an additional Tbsp more water).  Shape into 2 disks, cover with plastic and refrigerate until cold, but not hard.  Roll each into about a 7 inch wide circle, and fit each into a 5 or 6 inch wide deep dish pie plate.  Crimp edges decoratively, and dock the inside a few times with a fork.  Place in the freezer for about an hour until very cold.  Meanwhile preheat the oven to 375 degrees.  Line each pie crust with foil, then fill with pie weights or dried beans.  Blind bake for 30 minutes, then remove the foil and weights, and continue to bake until lightly browned, about 5-10 minutes more.  Let cool completely on a rack. 

To make filling, in a medium sauce pan, combine cornstarch, sea salt, sugar, and grapefruit zest.  Whisk in egg yolks until a paste is formed, then slowly whisk in the juice.  Place pan on a burner over medium-high heat, and whisk constantly to prevent sticking on the bottom or curdling eggs.  Cook until mixture has thickened and come to a boil, about 5-10 minutes (if thickening too quickly remove from heat and continue to whisk).  When thickened, remove from heat and stir in butter and vanilla, and whisk until butter is incorporated.  Pour filling mixture through a fine meshed strainer into a bowl, then pour into each pie plate.  Place a piece of plastic wrap directly onto each pie against the filling, and refrigerate until very cold, a few hours.  To make topping, whip cream until soft peaks form, then add vanilla extract and agave nectar and continue to beat until stiff peaks form.  Spoon atop the pies and smooth to the edges.  Enjoy!