Matrha Ware's Grapefruit Pie Recipe & Cook Off, sponsored by Rio Queen-Red Cooper Citrus

Grapefruit pie, coming up!

Does anyone remember the famous Grapefruit Pie, a sweet-bittersweet creation that celebrated the Rio Grande Valley's bounteous citrus season?
    Martha Ware does, a 92 year old McAllen resident who shared her recipe with Lana De Leon from Namaste Valley magazine just in time for Christmas. Martha let Lana publish the recipe, a decades-old tribute to gelatinous deserts. 

Martha Ware with the goods

   This Grapefruit Pie is a living history that septuagenarian Martha Ware can explain to you in detail. Come out to The Market at Alhambra on Saturday 10am-1pm Dec.24 (the morning of Christmas Eve) to sample this pie as Lana De Leon headlines the Texas Food Revolution with samples of Martha Ware's Ruby Red Grapefruit Pie.  Check out the recipe by clicking here. The Texas Food Revolution is a team of volunteer chefs that demonstrates local food with unique flair.   Also, sign up for the Rio Queen-Red Cooper Grapefruit Pie Contest at The Market at Alhambra on February 11 to celebrate National Grapefruit month. Sponsored By Rio Queen-Red Cooper Citrus in Mission,  this Grapefruit Pie Contest pays homage to a legacy of the Rio Grande Valley farm economy that continues to thrive. Renowned for its citrus worldwide, Rio Queen-Red Cooper Citrus Company ships Ruby Red grapefruit to global destinations each grapefruit season, while supplying Winter Texans and Rio Grande Valley residents with fresh, ripe, luscious grapefruit as well.
   To join the Grapefruit Rio Queen-Red Cooper Grapefruit Pie Bake-Off, call 956.336.0809, email southtexasnation@gmail.com or joining this Facebook event. HERE'S THE RECIPE:

Martha Wares Grapefruit Pie

by Lana De Leon on Sunday, December 18, 2011 at 7:58pm

Grapefruit Pie 

1 1/2 cups grapefruit juice
1 cup water
5 tablespoons Tapioca Flour
1 1/2 cups sugar
Dash of Salt
Red Food Coloring
4 Grapefruits sectioned sweetened and drained well

Combine juice water, flour sugar and salt.Cook in heavy pan until thick and clear. Remove and add coloring
Cool to warm
Pour a little of filling into baked and cooled pie crust arrange sections and add rest of filling.

Refrigerate and serve with whipped cream.