Red Currant And Raspberry Pie Recipes

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RED CURRANT PIE



Red Currant Pie image

I got this recipe from a friend in Germany. It's a delicious way to incorporate red currants into baking.

Provided by BIGTIME

Categories     World Cuisine Recipes     European     German

Time 1h10m

Yield 10

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup butter, softened
½ cup white sugar
2 egg yolks
1 ½ teaspoons grated lemon zest
2 egg whites
½ cup white sugar
2 teaspoons cornstarch
2 ¼ cups red currants

Steps:

  • To Make Dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Roll out dough and put into a springform pan.
  • Bake in oven for 25 minutes, or until golden yellow.
  • To Make Filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes. Fold currants into mixture and pour into pie crust.
  • Bake in oven for 10 minutes, or until top is lightly browned.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 38.6 g, Cholesterol 65.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 6.2 g, Sodium 114.7 mg, Sugar 22 g

RED CURRANT JELLY RECIPE



Red Currant Jelly Recipe image

A ruby red, sweet n easy red currant jelly recipe without pectin. A delicious breakfast hit with butter and bread or gift it to a beloved family member or friend.

Provided by Helene Dsouza

Categories     Breakfast

Time 1h20m

Number Of Ingredients 3

1.1 pound Red Currants
3½ cups Water
2.2 pounds Sugar (*see notes)

Steps:

  • Place the currants into a cooking pot, add the water. Cook for 30 mins until red currants turn white. First on low heat, then increase and boil at the end.
  • Strain the boiled currants. Make sure to squeeze the fruit left overs well so that all the juice comes out. Discard the fruit parts.
  • Take the strained red currant water back to the heat and add all the sugar.
  • Mix everything well. Cook your jelly on a low rolling boil and stir occasionally. The cooking and reducing so that the jelly forms, can take around 70-90 minutes.
  • Remove from the heat and test the jelly by adding some of the hot jelly into an ice-cold plate. The jelly is ready if it's not running, if it's still running it will need more cooking and then repeat the test again. OR test with a candy thermometer. Setting temperature is 105 Celsius/220 Fahrenheit.
  • Once finished cooked, pour the jelly into prepared clean sterilized jars.
  • Add a few drops of rum into the lid (to kill further bacteria), close the jar with the jelly still hot and turn the jar upside down to create a vacuum. Leave the jelly to cool completely so that it turns from liquid to jelly.
  • Store in a cool and dry place for up to 10 months. Store in the fridge once the jar has been opened. Makes about 5 jars.

Nutrition Facts : Calories 41 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

RED CURRANT - RASPBERRY LATTICE PIE



Red Currant - Raspberry Lattice Pie image

A red currant and raspberry pie with intense flavor and deep color.

Provided by Gordan

Categories     Dessert

Yield 8 servings

Number Of Ingredients 15

113 g unsalted butter (cold)
184 g all purpose flour
1/8 tsp sea salt
1/8 tsp baking powder
85 g mascarpone cheese (cold)
1.5 tbsp ice water
1/2 egg white (large, lightly beaten)
150 g granulated sugar
2 tbsp cornstarch
a pinch sea salt
234 g red currants (rinsed, stems removed, dried)
284 g red raspberries
2 tsp lemon juice (freshly squeezed )
1 egg yolk (large)
1 tsp heavy cream

Steps:

  • Place a medium mixing bowl in the freezer to chill for about 30 minutes.
  • Cut the butter into approximately 20 mm (3/4") cubes. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Place flour, salt, baking powder into a medium bowl and mix to combine.
  • Add the mascarpone cheese and rub the mixture between your fingers until it has a consistency of a coarse meal.
  • Transfer the flour mixture and cooled butter into a large Ziploc bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into flakes. Put in the freezer for 15 min, until butter is firm.
  • Empty the bag, scraping the sides of the bag into the chilled mixing bowl.
  • Add the ice water to the mixture and toss around with wooden spoon until somewhat incorporated. Knead with your hands briefly until the mixture holds together in one piece. Work as fast as you can to prevent softening the dough.
  • Divide the dough, cutting out about 1/3 for a lattice. Use about 270 g for a shell and the rest for the lattice. Flatten the pie shell dough into a disc and lattice dough into a rectangle. Wrap each in plastic wrap and refrigerate for at least 1 hour, preferably overnight.
  • Cut a piece of parchment paper, big enough to be able to roll the pie shell on with a diameter of 330 mm (13").
  • Take out the chilled pie shell dough disc from the fridge and roll out the dough with a rolling pin on top of the parchment paper, working from the center out. Keep rotating the paper to make the dough circle as even as possible. Work quickly to prevent the dough softening. The final rolled dough circle will be 330 mm (13") with thickness of about 3 mm (1/8").
  • Transfer the dough into a 229 mm (9") baking pan. Turning the parchment paper upside down, carefully peel off the paper. Fit the dough gently to the pan without stretching. The dough should extend about 19 mm (3/4") past the side of the baking pan. Fold the dough under so it is flush with the outer edge of the pie pan. Cover with the plastic wrap and refrigerate for at least 30 minutes.
  • In a medium size bowl mix together sugar, cornstarch and salt.
  • Spread half of the currants over the bottom of the pie shell following with half of the raspberries on top of them.
  • Sprinkle the berries with half of the sugar mixture.
  • Repeat with another layer of currants following with layer of raspberries and sprinkling the remainder of sugar mixture.
  • Add the lemon juice.
  • Roll out the smaller rectangular piece of dough into an oval shape, roughly 254 mm x 203 mm (10.5" x 8"). Using a ruler and pizza or pastry cutter, cut nine 19 mm (3/4") strips.
  • Arrange woven lattice decoration with 5 lattice strips spaced evenly in one direction, and another 4 at a 90° angle. Use the egg white to moisten the dough under each strip.The easiest way to weave the lattice is to gently curve back every other lattice strip. The 2nd and 4th strip curve back to just pass the center and place another strip perpendicular on top. Now uncurve the two strips so they lie flat on top of just inserted perpendicular strip. Now curve back the strips 1,3 and 5 and place another strip perpendicular on top. Follow with uncurving them flat. Turn the pie 180° and repeat the process with two more strips.
  • Trim each strip to 13 mm (1/2") overhang and tuck it under the crust border, press it down to adhere.
  • Lightly beat an egg yolk and the cream.
  • Brush the lattice and the border with the glaze.
  • Preheat the oven to 218 °C (425 °F) for at least 20 minutes before baking.
  • Set the oven rack at the lowest level.
  • Bake the pie for 40 to 50 minutes. After 15 min of baking, protect the pie edge from burning with an aluminum foil ring.
  • Cool the pie on a rack for a minimum of 3 hours before serving.

PATE BRISEE FOR RED CURRANT AND RASPBERRY PIE



Pate Brisee for Red Currant and Raspberry Pie image

Use this recipe to make our Red Currant and Raspberry Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes enough for one 9- or 10-inch double-crust pie

Number Of Ingredients 4

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
4 to 6 tablespoons ice water

Steps:

  • In a food processor, pulse flour, salt,and sugar until combined. Add butter,and process until mixture resemblescoarse meal, 20 seconds.
  • Pour 4 tablespoons ice water in asteady stream through feed tube, andpulse until dough just holds together;do not process more than 20 seconds. Ifdough is crumbly, add more ice water, 1tablespoon at a time.
  • Divide dough in half. Flatten eachhalfinto a disk; wrap in plastic. Refrigerate, at least 1 hour or overnight. Doughmay be stored, frozen, up to 1 month.

RED CURRANT AND RASPBERRY PIE



Red Currant and Raspberry Pie image

The bold, tart taste of red currants is an intriguing addition to more familiar raspberries in this pie bursting with the flavors of summer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 ten-inch pie

Number Of Ingredients 12

All-purpose flour, for work surface
Pate Brisee for Red Currant and Raspberry Pie
1 large egg
1 tablespoon milk
2 cups fresh red currants (about 10 ounces), stems removed
2 cups fresh raspberries (about 8 ounces
1/4 cup instant tapioca
Grated zest of 1 lemon (about 2 teaspoons)
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 cup granulated sugar
2 tablespoons unsalted butter, cut into small pieces
Coarse sanding sugar, for sprinkling (optional)

Steps:

  • On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle about 12 inches in diameter. Drape dough over a 10-inch pie plate; transfer to refrigerator to chill, about 30 minutes.
  • Whisk together the egg and milk to make an egg wash; set aside. In a medium bowl, mix together currants, raspberries, tapioca, lemon zest and juice, and granulated sugar. Once fruit is coated, turn out mixture into pie pan. Dot top of filling with butter.
  • Preheat oven to 425 degrees. Roll out remaining dough to the same size and thickness as chilled dough. Brush rim of chilled dough with egg wash; place other piece of dough on top, and trim to 1/2 inch over edge of pan. Crimp edges; place pie in freezer (about 20 minutes) or refrigerator (about 40 minutes) until firm.
  • Remove from freezer. Cut a few slits in top. Brush with egg wash, and sprinkle with sanding sugar, if desired. Bake 20 minutes. Reduce heat to 350 degrees. Continue baking until juices are bubbling and crust is golden brown, about 40 minutes more. Let cool before cutting and serving.

RASPBERRY & REDCURRANT COBBLER



Raspberry & redcurrant cobbler image

Round off Sunday lunch with this comforting and fruity recipe - you might find it hard to leave the table...

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h5m

Number Of Ingredients 10

200g redcurrant
500g raspberries
juice 1 orange
2-4 tbsp caster sugar
85g cold butter , cubed
200g self-raising flour
100g soft brown sugar
150ml full-fat milk
2 tbsp demerara sugar
crème fraîche or ice cream, to serve

Steps:

  • Heat oven to 190C/170C fan/gas 5. If the redcurrants are still on their stalks, run each stalk through the tines of a fork to release them. If you have the time and inclination, pinch the little end stalks off - this will make them nicer to eat.
  • Put the redcurrants and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar. Taste a raspberry first to gauge whether you will need all the sugar or not.
  • To make the cobbler, whizz the butter, flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make a very soft, spoonable dough.
  • Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.

Nutrition Facts : Calories 367 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.53 milligram of sodium

RASPBERRY AND REDCURRANT PIE RECIPE



Raspberry and redcurrant pie recipe image

A very summery, fruity pie that tastes fabulous and is really not difficult to make. First featured in Woman's weekly in 1977, serve at a family meal or at a dinner party

Provided by GoodtoKnow

Categories     Dessert

Time 1h30m

Yield Serves: 4-6

Number Of Ingredients 4

175g (6oz) plain flour
Pinch of salt
30g (1oz) vegetable fat or lard
60g (2oz) butter

Steps:

  • To make the pastry: Sift flour and salt into a mixing bowl. Cut fats into small pieces, add to the flour and rub them in until the mixture looks like breadcrumbs. Stir in enough water (about 3 tbsp) to make a fairly stiff pastry dough. Knead lightly, wrap in cling film and chill for 15 mins.
  • Quickly rinse then dry the fruit on kitchen paper. Put it into the pie dish, sprinkle with sugar and cornflour and stir in carefully.
  • Set oven to 190°C/Gas Mark 5.
  • Roll out pastry on a lightly floured work surface to 5cm (2in) larger than pie dish.
  • Moisten dish edge with water, cut a strip of pastry all round edge of pastry shape to fit round edge of pie dish. Press it down well. Moisten this strip, then put pastry lid on and press edges together well. Trim off excess pastry and "knock up" the edges. Mark with your thumb (scallop edges).
  • Brush the top with water and sprinkle with caster sugar.
  • Bake pie, on a baking sheet, in middle of oven for 45-50 mins or until pastry is browned and crisp. Serve pie warm or cold.

Nutrition Facts : @context https, Calories 381 Kcal, Fat 14g g, SaturatedFat 7g g

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