Jodies Fresh Currant Pie Food

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

Ingredients

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 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 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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