Ruby Red Grapefruit Pie Recipe

CRUST

1. Place butter and shortening in the refrigerator to keep cold.
2. In a measuring cup, combine the milk and vinegar, stir well, and refrigerate for five minutes.
3. In a large bowl, whisk together the flour, crushed crackers, corn starch and salt.
4. With a pastry cutter or two forks, cut in the butter and shortening until they are pea-sized.
5. Drizzle a tablespoons of the milk mixture over the flour mixture and toss with a wooden spoon or rubber spatula to moisten the flour.
6. Add another  tablespoon and toss again.
7. Repeat until all of the milk has been used. The dough should form a ball when pressed together.
8. Press into a 1/2-inch thick disk and wrap in plastic wrap. Chill in refrigerator for at least an hour or overnight.
9. Preheat oven to 425°F.
10. Roll out dough on a floured surface, or between two sheets of waxed paper, to a 10-11 inch circle.
11. Transfer to a 9-inch pie pan. Fold the excess under and crimp as desired.
12. Line pie crust with crumpled parchment paper and fill with pie weights. Bake for 20 minutes.
13. Allow to cool for a few minutes, then remove the parchment paper and weights.
14. If dough still looks wet, reduce oven temperature to 350° F and bake an additional 5 minutes (no weights).
15. Set par-baked crust aside while preparing the filling.

FILLING

1. In a medium bowl, whisk together the sweetened condensed milk, egg yolks and grapefruit juice until well blended.
2. Pour into the par-baked crust.
3. Bake at 350°F for 25 minutes, or until set.
4. Remove from oven and allow to cool while preparing the meringue topping.

MERINGUE

1. In a medium saucepan, combine the sugar, water and mint leaves.
2. Using the handle of a wooden spoon, muddle the mint leaves to release their oil.
3. While stirring, bring mixture to a boil over med-high heat. Once it boils, stop stirring and insert a candy thermometer.
4. Bring the mixture to 240°F.
5. While the sugar mixture is cooking, add the egg whites and cream of tartar to the bowl of a stand mixer.
6. Whip on med-high speed until soft peaks form.
7. When mixture reaches 240°F, remove from the heat and remove the mint leaves.
8. VERY CAREFULLY AND SLOWLY, pour the hot syrup into the mixer while it’s running on low speed.
9. After adding all the syrup, increase the speed to medium-high and whip to stiff peaks.
10. Dollop meringue on top of the pie as desired.
11. Garnish with fresh mint leaves and a sprinkle of flaked sea salt if desired.
12. Store in refrigerator.