Red Currant Pie 35 Recipes

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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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