Grapefruit Pie

• 1¼-Cup Graham-cracker crumbs
• 1/3-Cup well-chopped roasted almonds
• 1-Tbs sugar
• 1/3-Cup melted butter

Combine above ingredients and press into a buttered 9" pie plate. Bake for 10-minutes at 350-degrees. Remove and cool.
Cheese Layer

• 8-Oz cream cheese (soft; room temperature or warmed slightly)
• 2-Tbs sugar
• 1-Tbs Amaretto (imported from Italy; or another almond-flavored liquor)

Cream the above ingredients together, and spread evenly over the crust.
Fruit Filling

• 3 Medium-sized almost seedless Star Ruby Grapefruit (or other Texas grapefruit; e.g., Rio Star, Rio Red, Ruby Red etc)

Peel fruit deeply enough to remove the white pith. Separate the sections from their outer membranes with a sharp knife, and drain them on paper towels. Arrange whole pieces nicely over the cream cheese layer.
Glaze

• ½-Cup or more of apricot preserves
• 1-Tbs Amaretto (or other almond-flavored liquor)

Liquify the preserves by warming them in a small pan. Remove from heat. Add the liquor and gently mix it in. Cool slightly before spoon-pouring it over the fruits. Cover and chill.
Serve this pie as is, without further topping. Actually, however, these servings can be topped with whipped cream or something similar if desired. Yum! Nothing like more garnish.
Conclusion. Pie lovers can see the intriguing mixed flavors in this one. Apricot preserves and grapefruit alone have their own welcoming strong flavors. But mixed together with an almond-extract liquor