Sparkling Grapefruit and Mandarin Pie

  • Shortcrust (Pate Sucre) for two crust pie (recipe follows)
  • 2 24oz jars ruby red grapefruit sections, drained
  • 1 24 oz jar mandarin orange segments, drained
  • 2 C sugar
  • ½ C granulated tapioca
  • Topping:
  • 2 T cream
  • 2 T coarse sugar
Mix together and place in pie crust.  Cover with top crust, and bake at 350* for one hour on lowest rack position.  During last 15 minutes, brush top with heavy cream and sprinkle liberally with coarse sugar.  Allow to cool for 2 hours before serving.  Serve with Vanilla icecream or a drizzle of half and half……..Excellent
Pate Sucre
  • 3 cups all purpose flour
  • 1/4 teaspoon salt
  • 1 cup butter, room temperature
  • 1/2 cup sugar
  • 2 large eggs, lightly beaten
Sift together flour and salt, and set aside. Beat the butter and sugar until light and fluffy. Add the egg, mixing just until incorporated. Add flour mixture and mix just until it comes together. Overmixing will make a tough crust.
Divide dough in half, and flatten each half into a disc.  Cover with plastic wrap and chill for 20-30 minutes.
Flour your work surface, and roll out one disc into a circle large enough to fit your pan, and extend one inch over the edge.  Gently roll the pastry around your floured rolling pin to lift it into place.  Gently place pastry into pan and press into place.
For double crust recipes, fill your pie shell, and then roll out second disc to cover your pie.  Roll up and crimp the edges.  Bake according to pie recipe, but place in lower third of your oven.

Categories: BAKING, Food, Texas, Uncategorized


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