Red Currant Pie Recipes
RED CURRANT PIE
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
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
PATE BRISEE FOR RED CURRANT AND RASPBERRY PIE
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
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 (OR IS IT CAKE?)
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
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
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
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.
RED CURRANT PIE
Steps:
- To make dough: In a medium bowl, sift together flour and baking powder. Mix in butter, 1/2 cup 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 1/2 cup sugar and cornstarch; beat for 5 minutes. Fold currants into the mixture.
- Pour filling into pie crust. Bake in oven for 10 minutes, or until top is lightly browned.
RED CURRANT AND RASPBERRY PIE
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
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.
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