Red Currant Raspberry Lattice Pie Recipes

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JODIE'S FRESH CURRANT PIE



Jodie's Fresh Currant Pie image

This is a pie recipe I started making when we lived in Germany and Currants were plentiful...I have always loved currants black or red it didn't matter...I remember picking the black currants at my grandma's house...she grew them in her back yard...I loved it when she made Black Currant Jelly...I would eat it on pancakes.....

Provided by JoSele Swopes

Categories     Pies

Time 1h10m

Number Of Ingredients 16

PIE CRUST
4 c all-purpose flour
2 tsp baking powder
2 tsp salt
1 2/3 c lard
1/2 c water
1 large egg, beaten
1 Tbsp apple cider vinegar
PIE FILLING
8 c red currants (fresh)
1/2 c tapioca
1 c honey
4 Tbsp butter, melted
1 tsp nutmeg
1 tsp grand marnier
2 Tbsp raw sugar

Steps:

  • 1. Pie Crust: 2 Pies top and bottom In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal. In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 balls and wrap tightly. Use dough within three days or freeze.
  • 2. Preheat oven to 450*. Line your pie plates... In a medium bowl mix currants, tapioca, honey, margarine, grand marnier and nutmeg Pour mixture into pie crust
  • 3. Roll out remaining dough and place over the filling - or cut into strips and place on pie lattice style. Trim, seal and crimp edges - if you put a solid top crust on, be sure and cut steam vents in it. Sprinkle raw sugar on top....
  • 4. Bake for 15 minutes, then reduce heat to 350* and bake for 45 to 60 minutes more. Cool before serving..
  • 5. Adjust the honey to your level of sweetness...

RED-CURRANT POPPY-SEED LINZER TORTE



Red-Currant Poppy-Seed Linzer Torte image

The rope trimmings from this recipe can be baked into cookies: Roll them into 1/2-inch-thick ropes and cut them into two-inch pieces. Arrange on a parchment-lined rimmed baking sheet, snip each piece into a wheat-stalk shape, and bake until lightly golden, about 12 minutes. For the torte decorating technique, see ourstep-by-step photos.

Provided by Martha Stewart

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

Time 3h45m

Number Of Ingredients 9

1/2 cup pecans, toasted and cooled
2 cups unbleached all-purpose flour, plus more for dusting
2/3 cup confectioners' sugar
1/2 teaspoon kosher salt
2 sticks unsalted butter, room temperature
1 large egg yolk
1/4 cup poppy seeds
3/4 cup red-currant jam or fruit spread, whisked until smooth
Lightly sweetened whipped cream, for serving

Steps:

  • Place pecans, flour, sugar, and salt in a food processor and process until nuts are finely ground. Add butter and process until mixture resembles fine crumbs. Add yolk and pulse until dough just begins to come together. (Dough will be soft.) Divide in half; shape each half into a disk and wrap in plastic. Refrigerate at least 1 hour and up to 2 days.
  • On a lightly floured piece of parchment, roll out one disk of dough to an 11-inch round. Transfer to a 9-inch round tart pan with a removable bottom (patch with pieces of excess dough, if necessary). Trim dough flush with rim; refrigerate 30 minutes.
  • Divide second disk into 8 pieces. On an unfloured surface, roll each piece out into a 1/2-inch-thick rope, about 10 inches long. (If dough becomes too soft, refrigerate until firm.) Transfer to a parchment-lined baking sheet. Sprinkle poppy seeds on another rimmed baking sheet along one long edge. Working with one rope at a time, roll to coat in poppy seeds. Refrigerate until just firm, about 10 minutes.
  • Preheat oven to 350 degrees. Spread bottom of crust in tart pan with jam. Arrange seed-coated ropes over crust; trim edges flush with inside. To create the wheat stalk, make shallow snips with scissors at a 45-degree angle, cutting about three-quarters of the way through (being careful not to cut all the way through each rope). Move each cut piece to one side, alternating sides with each cut. Repeat at 1/2-inch intervals along each rope.
  • Bake torte until golden brown and bubbling, 40 to 45 minutes. Let cool completely on a wire rack. Remove from tart pan and serve, with whipped cream. Torte can be stored in refrigerator, covered, up to 2 days.

RED CURRANT AND RASPBERRY PIE



Red Currant and Raspberry Pie image

Fresh currants are one of summer's overlooked treasures. They are just as adaptable to baking as other more common berries, such as blueberries and raspberries. In fact, naturally tart currants are often paired with those sweeter berries for a perfect balance of flavors. Here, red currants and raspberries are tossed together and baked in a double-crust pie liberally sprinkled with sanding sugar. It's exactly the type of dessert you want to make-and eat-after a visit to a farmers' market or roadside fruit stand in high summer.

Yield one 10-inch pie

Number Of Ingredients 11

All-purpose flour, for dusting
Pâte Brisée (page 322)
10 ounces (2 cups) fresh red currants, stems removed
10 ounces (about 2 cups) fresh raspberries
1/4 cup instant tapioca
Finely grated zest and fresh juice of 1 lemon
1 cup granulated sugar
2 tablespoons unsalted butter, cut into small pieces
1 large egg, for egg wash
1 tablespoon milk, for egg wash
Coarse sanding sugar, for sprinkling

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?)



Red Currant Pie (Or is It Cake?) image

While visiting my daughter in Germany, we were given a basketful of fresh red currants, a sweet-tart berry, and tried this recipe on a whim. It was wonderful! The currants kept their fresh flavor and the pie/cake was a perfect base. Back home, I'm going to try the same recipe with fresh strawberries, then fresh blueberries, then fresh raspberries...

Provided by Lise in Indiana

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 1/2 teaspoons lemon zest, grated
2 egg whites
1/2 cup white sugar
2 teaspoons cornstarch
2 1/4 cups red currants (or other fresh berries)

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.

Nutrition Facts : Calories 321, Fat 12.8, SaturatedFat 7.7, Cholesterol 72, Sodium 163.3, Carbohydrate 48.2, Fiber 2, Sugar 27.4, Protein 4.5

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 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

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