Photo by Christ Chávez

After we published our photo essay on citrus and its role in the Rio Grande Valley in April, readers, friends, and family were clear: they wanted a recipe for the featured grapefruit pie. This recipe comes from the Lozano family who own Triple J Organics, a citrus producer and distributor based in Mission. Sheila Lozano makes grapefruit pie sourced from real red grapefruits grown at Triple J Organics.

“The first bite was tangy with a fruity flavor,” photographer Christ Chávez says in the essay. “I was expecting something bitter, but it was smooth and refreshing. This is the type of pie you’d want to eat right after a long bike ride, hike, or swim to cool you down.”

Grapefruit Pie

9-inch pre-made baked pie shell
1 pint fresh ripe strawberries
1 cup sugar
3 tablespoons corn starch
1/2 cup water
3 large grapefruits

Blind bake pie shell and let cool. Peel and devein grapefruit leaving only the flesh in its form. Separate into a container or strainer. Mash strawberries in a separate mixing bowl. In a sauce pan on medium-low heat, stir together sugar and cornstarch. Slowly add in water and mashed strawberries. Stir the ingredients until it thickens. The mixture will turn a deep red color. Once ready, set aside and let it cool. Meanwhile, arrange the grapefruit slices in the cooked pie shell. Carefully pour in the cooled glaze mixture over your grapefruit slices. Place in the freezer for 20 minutes and then in the refrigerator until cooled.



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