Red Currant Pie Recipes

RED CURRANT AND RASPBERRY PIE

Steps:

• On a lightly floured surface, roll out 1 disk of dough to a 14-inch round, 1/8 inch thick. Fit dough into a 10-inch pie plate. Refrigerate or freeze until firm, about 30 minutes.
• In a medium bowl, gently toss together currants, raspberries, tapioca, lemon zest and juice, and granulated sugar to coat. Pour mixture into pie plate, piling fruit in center. Dot filling with butter.
• Preheat oven to 425°F. Roll out remaining disk of dough, as in step 1. Whisk together egg and milk. Brush edge of dough with some egg wash; place other round of dough on top, and trim to 1-inch overhang. Crimp edges; refrigerate or freeze pie until firm, about 30 minutes.
• Transfer to a parchment-lined rimmed baking sheet; cut a few steam vents in top of pie. Brush with egg wash, and sprinkle with sanding sugar. Bake 20 minutes. Reduce heat to 350°F. Continue baking until juices are bubbling and crust is golden brown, about 40 minutes more. Let pie cool completely on a wire rack before serving.

RED CURRANT PIE (OR IS IT CAKE?)

Steps:

• For Crust: In a medium bowl, sift together flour and baking powder.
• Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough.
• Pat the dough evenly into the bottom of a 9" springform pan.
• Chill dough in pan for 25-30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in oven for 25 minutes, or until golden.
• For 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 warm crust.
• Bake in oven for 10 minutes, or until top is lightly browned.
• Cool completely before serving.