Serves 10
70 min
Red Currant Pie
Recipe GLPR1ff58e03675ac2
A delicate dessert featuring a tender butter crust topped with a light, fluffy meringue filling studded with tart red currants. The crisp pastry base contrasts beautifully with the airy custard topping and bright fruit flavor, making this an elegant choice for any special occasion.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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 grated lemon zest
2 egg whites
2 teaspoons cornstarch
2 1/4 cups red currants
Directions
In a medium bowl, sift together the flour and baking powder to combine and aerate the dry ingredients.
Add the softened butter, sugar, egg yolks, and lemon zest to the flour mixture. Mix until the ingredients come together and form a cohesive dough.
Cover the dough and refrigerate in a cool place for 30 minutes to allow the gluten to relax and the flavors to meld.
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Roll out the chilled dough and press it evenly into the bottom and up the sides of a springform pan, forming a thin, even crust.
Bake the crust in the preheated oven for 25 minutes, or until it turns a light golden yellow color.
While the crust bakes, beat the egg whites in a separate medium bowl until they form stiff peaks.
Gradually stir in the sugar and cornstarch to the stiff egg whites, then beat the mixture for an additional 5 minutes until well combined and glossy.
Gently fold the red currants into the meringue mixture, being careful not to deflate the egg whites.
Pour the currant meringue filling into the hot baked crust. Return to the oven for 5 minutes to set the filling slightly.
Remove the pie from the oven and cool completely before unmolding and serving.
