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GRAPEFRUIT PIE
Make the pie crust with the ingredients indicated. Roll out the pie crust and line an 8 or 9- inch pie pan with it. Cover with plastic wrap and rerigerate for 30 minutes. Preheat the oven to 300F. In a mixing bowl beat together the butter with 2/3 cup of the sugar until light. Beat in the egg yolks, zest and ground almonds. Beat the egg whites until stiff and fold them into the mixture. Pour the batter into the pie crust and bake for 30 minutes. If the batter browns too quickly, cover the pie with aluminum foil. Place the remaining 1 1/4 cups of sugar in a medium saucepan with 3/4 cup of water and cook over a low heat until the sugar dissolves, Once the sugar dissolves, raise the temperature and boil for 5 minutes. Cut the grapefruit into quarters and thinly slice each quarter. Place the grapefruit pieces in the syrup and boil for 5 minutes. Drain the grapefruit pieces, reserving the syrup, and place the grapefruit pieces on top of the pie filling. Cook under the broiler for 5 minutes to caramelize the slices. Boil the reserved syrup hard until reduced by half. Stir the orange liqueur into the syrup. Brush the top of the tart with the syrup when you remove it from the broiler.
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For the pie crust:
1 1/2 cups flour
1/2 cup unsalted butter
1/2 tsp salt
2-3 tbsp ice water
For the filling:
2 eggs, separated
1 1/4 cups + 2/3 cup sugar
1 tbsp finely grated grapefruit zest
6 tbsp unsalted butter
3/4 cup ground almonds
1 grapefruit
1/4 cup orange liqueur
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40
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30
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Be sure to place the grapefruit slices gently in the syrup or they will break.
