Saturday, February 27, 2016

Grapefruit Pie for #SundaySupper

For this Sunday Supper we are celebrating pies!


Definition of a Pie
Before I decided on what I wanted to share, I looked at my previous pie posts and chuckled at this conversation from a few years ago when we were discussing: What makes a pie a pie?

Sensibly, my Precise Kitchen Elf said, "A pie has no frosting." True.

My Love declared, "It's the crust." Okay.

And my sweet, Enthusiastic Kitchen Elf asserted, "A pie has a crust...and is low to the ground." Huh. "You know, a cake can be tall; a pie is short."

Employing all three of those criteria - no frosting, a crust, and low to the ground - a galette can qualify as a pie. So can a tart, right?

Our host for this event is Erica from The Crumby Cupcake and she seems to embrace a loose definition of a pie, too. She wrote: "Shortcrust, puff pastry, two-crust, one-crust, crumb crusts, with all sorts of fillings from fruit or nuts, to cheese or meat. Or make vegetables the star! Break out your fancy crimping and lattice skills or make a rustic pie. Baked or non-baked, it’s all good in the pie hood!" 

All Good in the Pie Hood...

#SundaySupper Pies: Sweet & Savory Sweet As Pie
Mealtime Pie

Grapefruit Pie with Limoncello Crust

A few weeks ago there was another pie event for which I completely failed in getting a recipe created much less baked and posted. But there was an intriguing discussion of a grapefruit pie. I've been dreaming about it ever since. So, I decided to give that a try. I baked a grapefruit filling into a limoncello-scented crust and topped it with whipped coconut cream and fresh slices of ruby red grapefruit. Oh, and it's gluten-free for my husband. 

Here's my no frosting, crusted, low-to-the-ground Grapefruit Pie... 

Ingredients makes two 9" tarts
(or in my case two 8" tarts and a mini pie)
Crust 
  • 1-1/2 C gluten-free flour
  • 1/2 C coconut flour
  • 1/2 C powdered sugar
  • pinch of salt
  • 3/4 C butter
  • 2 to 3 T water
  • 2 to 3 T limoncello
Filling 
  • 1 (14-ounce) can sweetened condensed milk
  • 1-1/4 C fresh squeezed grapefruit juice
  • 2 large eggs
  • 1 large egg yolk
Finishing 
  • can of coconut milk or coconut cream, chilled overnight
  • supremed organic pink grapefruit
  • organic granulated sugar for sprinkling, optional

Procedure
Crust
Preheat oven to 350 degrees F. In a large mixing bowl, mix the flour, coconut flour, powdered sugar, and salt together; rub in the butter until the mixture resembles coarse breadcrumbs. Alternatively stir in water and limoncello until the mixture forms a ball. Roll out between two pieces of parchment paper. Press gently into a tart pan. Prick crust with a fork to prevent bubbling. Bake until a light golden brown, approximately 30 minutes.

Filling
Place the prepared crusts on a baking sheet. In a large mixing bowl, whisk together the sweetened condensed milk, grapefruit juice, eggs, and egg yolks.



Pour the custard into the pie crusts, leaving at least ¼" rim around the top.


Carefully place the baking sheet with the pie in the oven and bake for 25 minutes.


Let cool on a rack. While the pie cools, prepare your topping. Your coconut milk should have been chilling in the refrigerator overnight. When removing from the fridge, being careful not to shake or tip the can; you want the fat to remain separated from the liquid. 

Remove the coconut milk from the fridge. Without tipping or shaking, remove the lid. Scrape out the top, thickened cream and leave the liquid behind. You can use that for something else, so set it aside.


Place cream in your mixing bowl. Beat for with a mixer until creamy.


Spoon the whipped coconut cream on top of your cooled pie. Arrange grapefruit slices on top. And sprinkle with granulated sugar if desired. Serve immediately.


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Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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10 comments:

  1. Great post! I can honestly say that I have had that same conversation about "what IS pie"- though it was an internal convo in my head! Glad to know I am not alone!

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  2. I have a fridge full of ruby red grapefruit---they definitely make a gorgeous pie!!

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  3. Wow! I'm all about that Limoncello crust! Yum!

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  4. This looks delicious! The grapefruit means I can have it for breakfast, right?

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  5. I have been meaning to make a grapefruit tart, you must have read my mind! Cant wait to try this!!!!

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  6. I love the coconut whipped cream....great tip. Kudos to you on the grapefruit pie. If you weren't already my hero this would have certainly made you mine.

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  7. Who knew there could be so many different versions of grapefruit pie!?

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  8. I am so excited to try this pie out. I love grapefruit, but I would have never thought to use them in a pie. Wonderful!

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  9. Looks delicious! I just love the grapefruit slices on top.

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  10. I've never had grapefruit pie! It sounds so tropical and good, perfect for warm weather.

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