grapefruit + campari pie w/ honeyed cream

grapefruit + campari pie w/ honeyed cream


One Single All Butter Pie Dough

1 cup granulated sugar

1/4 cup honey

7 tablespoons melted butter, slightly cooled

2 tablespoons flour

Fresh juice of one large grapefruit

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon vanilla extract

3 tablespoons Campari

3 dashes orange bitters

3 eggs, plus one yolk

Honeyed Cream, for serving (recipe to follow)


Preheat the oven to 400 degrees. Roll out the pie dough to about 12" in diameter. Place into a greased 9" pie dish, then trim and crimp the edges. Prick all over the bottom of the crust with a fork about 20 times. Cover the pie with parchment paper or foil, then pour pie weights or dried beans in the pie. (If you use dried beans, you can store them and use them to bake in the future, but not to eat.) Bake on the middle rack for 30 minutes. Remove from the oven and allow to cool completely.

Turn the oven down to 325 degrees. While the crust and oven cool, whisk together the sugar, honey, and melted butter. Mix in the next seven ingredients until blended well. Whisk the eggs and yolk together slightly, then mix into the grapefruit custard thoroughly. Strain the custard into the pie dish, to ensure it is smooth. Bake for 1 hour, making sure to rotate the pie 180 degrees halfway through the baking time. Remove from the oven and allow to cool for 1-2 hours before serving. 

Honeyed Cream:

Whisk a cup of room temperature heavy whipping cream. When the cream starts to become frothy add two tablespoons of your favorite honey. Continue to whisk the cream until it forms stiff peaks. This pie is best when served with a dollop!