I’ve been on a bit of a pie kick lately.
Perhaps it’s because I’ve been truly blessed with the honor of providing pie for “Pie and Punch Hour.”
Yep, that’s it. That’s exactly why.

And this one…it’s more than a pie.

non traditional saltine crust
it’s a country crust, I’d say – just like that of my Country Cottage Peach Pudding Pie…

and it has layers of flavor

although all the ingredients are mixed and morphed, they taste simultaneously independent.

I know this all makes no sense at all – so you’ll just have to try it for yourself!

first the somewhat salty crunch of the crust
then you’re hit with a creamy custard sensation
followed but the tart tang of the grapefruit, yet it’s all fully balanced by a touch of sugar sweet
then the fragrant flavor sensation of the fresh rosemary hits your palate with an unassuming and almost subconscious note of cascading Campari

this is more than a pie. in fact, it’s more than a custard pie

And, don’t forget your extra deep dish pie plate for extra depth and goodness.

Grapefruit Rosemary Custard Pie

Crust:
45 saltine crackers (about 1 1/2 cups coarse crumbs)
4 1/2 Tbs. sugar
5 Tbs. unsalted butter, just about melted

Custard Filling:
2 cups sugar
4 Tbs. flour
1 Tbs. sea salt
4 Tbs. unsalted butter, melted
4 extra large eggs
1 large egg yolk
1 1/2 cups freshly squeezed grapefruit juice (about 3 grapefruits)
3 Tbs. Campari liqueur
1 Tbs. fresh rosemary, chopped
1 1/2 cups heavy cream

Using a food processor, grind the crackers to fine crumbs. Add the sugar and melted butter and pulse just to incorporate.
Pour the crumbs into an ungreased 9-inch extra deep pie plate. Spread evenly over the bottom then create a circle about 1-inch in to separate the crumbs for the sides from the crumbs for the bottom. Start pressing the outer ring of crumbs evenly up the sides and into the corners of the plate. Press the remaining crumbs evenly over the bottom to meet the sides, smoothing out any bumps. This does not need to be perfect or precise in any way, shape, or form. Place in the freezer and freeze until solid, about 20 minutes.

Preheat the oven to 350 degrees. Bake on the center oven rack until fragrant and darkened slightly, about 15 minutes. Cool completely and refrigerate the crust for 10 minutes prior to filling to set the crumbs in place to make filling easier.

Reduce oven temperature to 325 degrees.

In a large bowl, whisk together the sugar, flour, salt and melted butter. Whisk in the eggs and egg yolk one at a time, blending well. Whisk in the grapefruit juice, Campari, rosemary, and cream. Strain the filling through a fine-mesh sieve directly into the pie shell.
Bake for 50 to 55 minutes, rotating the pie half way about 30 minutes into baking. The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly. The filling will continue to cook and set after the pie is removed from the oven.

Cool completely. Serve at room temperature or cool, along with a lovely gin-spiked glass mug of punch.