Best Ruby Red Strawberry Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RUBY RED STRAWBERRY PIE



Ruby Red Strawberry Pie image

Make and share this Ruby Red Strawberry Pie recipe from Food.com.

Provided by Bev I Am

Categories     Pie

Time 15m

Yield 6 pieces

Number Of Ingredients 8

1 1/2 quarts strawberries, hulled
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
red food coloring, if desired
1 (3 ounce) package cream cheese, softened
1 teaspoon fresh lemon zest
1 (9 inch) baked pie crusts

Steps:

  • Mash enough strawberries to measure 1 cup.
  • Mix sugar and cornstarch in 2-quart saucepan.
  • Gradually stir in water and mashed strawberries (add 1 or 2 drops food color if deeper red color is desired).
  • Cook over medium heat, stirring constantly, until mixture thickens and boils.
  • Boil and stir 1 minute; cool.
  • Beat cream cheese and lemon peel until smooth; spread into baked and cooled pie crust.
  • Fill crust with remaining strawberries.
  • Pour cooked strawberry mixture over top.
  • Refrigerate about 3 hours or until set.
  • Store covered in refrigerator.

Nutrition Facts : Calories 388.2, Fat 15.3, SaturatedFat 5.2, Cholesterol 15.6, Sodium 204.1, Carbohydrate 61.7, Fiber 4.2, Sugar 41.2, Protein 3.7

RUBY RED GRAPEFRUIT PIE



Ruby Red Grapefruit Pie image

A Bonnie Beck and I were talking about how we love "Pucker Power" recipes and I was hunting for my key lime recipe when I ran across my ruby red recipe so I figured I would might as well add this too...I hope everyone enjoy this recipe...anyone out there that loves grapefruit as much as my family does will absolutely love...

Provided by JoSele Swopes

Categories     Desserts

Time 55m

Number Of Ingredients 14

4 large grapefruit, sectioned ruby red peeled
1 c cane sugar
2 Tbsp cornstarch
1 3/4 c grapefruit juice ruby red
1/8 tsp sea salt
1 pkg gelatin, raspberry (3-oz)
1 pie shell, baked (9-inch)
RECIPE FOR PIE SHELL ( THIS MAKE 2 CUT IN 1/2 AND FREEZE 1/2)
3 c all purpose flour
1 tsp sea salt
1 1/2 c butter, cracked
1 large egg, beaten
5+ Tbsp cold water (add more as needed)
1 Tbsp vinegar white distilled

Steps:

  • 1. Make Crust 2 hours ahead.......or night before I prefer night before....Combine flour and salt in large bowl, add cracked butter cut in with pastry cutter or knives, gradually working butter in till mixture resembles pebbles. This should take about 6 minutes.
  • 2. Lightly beat egg with fork, then add it to mixture next, add water in a Tbsp at a time working it in with your hands or a wooden spoon all the while, add in the vinegar and work in with spoon or hands..
  • 3. Work till just combined if dough is tacky add a little flour to it and work it through. Then remove half the dough from the bowl place in a large plastic freezer bag (do not seal) flatten it out slightly with your rolling pin. After you have flattened out where you want it you can put it in the freezer for later use. (this is a great recipe for these ready to go pie shells)
  • 4. Repeat the steps for the second one and put it in the frig over night or for 1-2 hour before you roll it out and bake in a Preheated oven of 400* 10-12 minutes. Set a side to cool
  • 5. The best part (what goes inside) Peel and section the ruby reds set a side. Combine sugar, cornstarch, juice, salt in a saucepan. Bring to a boil on medium heat cook till clear and thickened, stirring often. Remove from heat. Stir in the Gelatin. Cool until thickened. Spoon a small amount of the mixture into the pie shell. Top with ruby red. Cover with the remaining gelatin mixture. Any remaining ruby red use to decorate the top with if you like you can also decorate with a sprig of sweet mint. Let chill 4 hours or til set.

SPARKLING GRAPEFRUIT PIE



Sparkling Grapefruit Pie image

I use Indian River pink grapefruit. Serve with whipped cream.

Provided by MARBALET

Categories     Desserts     Pies     No-Bake Pie Recipes

Time P1DT4h30m

Yield 8

Number Of Ingredients 6

1 (9 inch) pie crust, baked
4 pink grapefruit
½ cup white sugar
1 tablespoon cornstarch
¾ cup grapefruit juice
1 (3 ounce) package strawberry flavored Jell-O®

Steps:

  • Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. (This can be done the day before.)
  • Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly.
  • Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight.

Nutrition Facts : Calories 235 calories, Carbohydrate 46.3 g, Fat 5.4 g, Fiber 2.3 g, Protein 2.8 g, SaturatedFat 1.7 g, Sodium 145.2 mg, Sugar 31.2 g

RUBY GRAPE PIE



Ruby Grape Pie image

My wife, Paula, and I produce red and green seedless table grapes on our 75-acre vineyard. Our crop is wonderful eaten out-of-hand or in salads. Paula also uses them in this unusual and tasty pie.-Salvage Island Farm, Fred Smeds, Reedley, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

4 cups halved seedless red grapes (about 2 pounds)
2/3 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons cornstarch
2 tablespoons lemon juice
1 tablespoon grated lemon zest
Pastry for double-crust pie (9 inches)
2 tablespoons butter

Steps:

  • In a large saucepan, combine grapes, sugar and cinnamon; toss to coat. Let stand for 15 minutes. Combine cornstarch, lemon juice and zest; stir into grape mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Line a 9-in. pie plate with bottom crust. Pour grape mixture into crust. Dot with butter. Place remaining crust over filling. Trim, seal and flute edges; cut slits in top. Cover edges loosely with foil. , Bake at 425° for 20 minutes. Reduce heat to 350° remove foil and bake 30-35 minutes longer or until the crust is golden brown. Cool on a wire rack.

Nutrition Facts : Calories 400 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 60g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

TEXAS RUBY-RED GRAPEFRUIT PIE



Texas Ruby-Red Grapefruit Pie image

Yes, I know... grapefruit pie??? But you really need to try this pie - you'll be very pleasantly surprised at how good it is! This would make an unusual and tasty addition to your next backyard BBQ menu. NOTE: Prep time includes 25 minutes chill time. However, total time doesn't include 2 hours refrigeration needed for the final...

Provided by Lori Loucas

Categories     Pies

Time 45m

Number Of Ingredients 8

1 9" baked pie crust, cooled
4 ruby red grapefruit, sectioned and strained
1 c sugar
1 3/4 c water
2 Tbsp cornstarch
1/8 tsp salt
1 box strawberry jello (3 oz)
whipped cream, to garnish

Steps:

  • 1. When sectioning grapefruit with a shape knife, be sure to remove all the membrane. Cut each slice in half and drain in a strainer or colander.
  • 2. Cook sugar, water, cornstarch, and salt until thickened and clear. Add Jello and stir until dissolved. Pour into a flat dish and chill until mixture begins to set., about 25 minutes.
  • 3. Add grapefruit, mix, and pour into cooled pie shell. Chill for at least two hours before serving.
  • 4. To serve, top each serving with whipped cream, or pipe a decorative border of whipped cream on pie then slice and serve.

STRAWBERRY CREAM CHEESE PIE



Strawberry Cream Cheese Pie image

Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. -Kim Van Rheenen, Mendota, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1 package (8 ounces) reduced-fat cream cheese
1/2 cup egg substitute
3 tablespoons honey
1 teaspoon vanilla extract
3-1/2 cups sliced fresh strawberries
1 tablespoon cornstarch
1/2 cup cold water
1/2 cup reduced-sugar strawberry preserves
Fat-free whipped topping, optional

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack., Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. If desired, garnish with whipped topping.

Nutrition Facts : Calories 268 calories, Fat 12g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 119mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.

Related Topics