Citrus Season

Grapefruit Shaker Pie

MAKES 1 (9-INCH) PIE

This tangy pie incorporates an entire grapefruit to ensure a generous supply of citrus flavor.

1 large red or pink grapefruit
1¾ cups granulated sugar, plus more for dusting
¼ cup firmly packed light brown sugar
½ teaspoon kosher salt
1 (14.1-ounce) package refrigerated piecrusts
3 tablespoons all-purpose flour
1 teaspoon ground cardamom
4 large eggs, lightly beaten
1 teaspoon vanilla extract
¼ cup unsalted butter, melted
1 egg white, lightly beaten
1 tablespoon water
Sweetened whipped cream, to serve

Using a citrus zester, remove zest from grapefruit to equal 2 tablespoons, avoiding white pith. Remove pith from grapefruit and cut into sections over a small bowl. Finely chop grapefruit sections to equal ¾ cup. Squeeze membrane and remaining segments to yield ¼ cup juice. In a