Grapefruit Shaker Pie

This tangy pie incorporates an entire grapefruit to ensure a generous supply of citrus flavor.

Grapefruit Shaker Pie
Makes 1 (9-inch) pie
  • 1 large red or pink grapefruit
  • 1¾ cups granulated sugar, plus more for dusting
  • ¼ cup firmly packed light brown sugar
  • ½ teaspoon kosher salt
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cardamom
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • ¼ cup unsalted butter, melted
  • 1 egg white, lightly beaten
  • 1 tablespoon water
  • Sweetened whipped cream, to serve
  1. Using a citrus zester, remove zest from grapefruit to equal 2 tablespoons, avoiding white pith. Remove pith from grapefruit and cut into sections over a small bowl. Finely chop grapefruit sections to equal ¾ cup. Squeeze membrane and remaining segments to yield ¼ cup juice. In a medium bowl, combine zest, chopped sections, and reserved juice. Stir in granulated sugar, brown sugar, and salt. Cover and let stand at room temperature, stirring occasionally, for 4 hours or up to overnight.
  2. Preheat oven to 425°.
  3. Let piecrusts stand at room temperature until slightly softened, about 5 minutes. On a lightly floured surface, roll 1 piecrust into a 12-inch circle (about ⅛ inch thick). Press into bottom and up sides of a 9-inch pie plate.
  4. In a medium bowl, whisk together flour and cardamom. Add eggs, vanilla, and melted butter, whisking until well combined. Add flour mixture to grapefruit mixture, stirring until well combined; pour into prepared crust.
  5. In a small bowl, whisk together egg white and 1 tablespoon water. Brush dough edges with egg wash.
  6. On a lightly floured surface, roll remaining piecrust into a 12-inch circle. Carefully place over filling, pressing edges of top and bottom crusts together. Trim crusts to ½-to 1-inch overhang. Fold edges under and crimp as desired. Brush dough with egg wash; dust with granulated sugar. Using a sharp knife, cut 4 slits in top crust to vent.
  7. Bake for 25 minutes, covering edges with foil to prevent excess browning and cutting slits in top, as needed. Reduce oven temperature to 350°. Bake until crust is golden brown, 20 to 25 minutes more. Let cool completely before serving. Serve with whipped cream, if desired.