Mike and I went back to my parent’s house in New York this weekend. We traveled around Seneca Lake wine country and went to some of our favorite spots in Rochester. We filled up on grilled and smoked goodness, because our apartment doesn’t allow us to have a grill, and relaxed by the pool. While we were there, my mother and I made this pie for dessert. The bright red currents are flecked through the puffy white meringue and look gorgeous when sliced. My mother first made this for my bridal shower last year, and it was so pretty.
This dough seems to be far more forgiving, and much easier to make than regular pie dough, so if you are intimidated by standard pie crusts, don’t let that stop you here.
For best results, when beating egg whites, be sure to bring them to room temperature first.
Red Currant Pie
Adapted from Allrecipes.com
Pie Dough: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 teaspoon grated lemon zest, about 1 lemon
Currant Meringue Filling:2 egg whites 1/2 cup white sugar 2 teaspoons cornstarch 2 1/4 cups red currants
In a medium bowl, whisk flour and baking powder to lighten. Mix in butter, sugar, egg yolks and lemon zest with a fork until mixture forms dough. Lightly knead several times in bowl to form dough into ball; wrap in plastic wrap and let rest in the refrigerator for 30 minutes to an hour.
Preheat oven to 325 degrees. Roll out dough into approximately an 11″ round and place into a 9 inch springform pan (I think a 9″ pie plate would work well too, but haven’t tried this yet). Gently press in bottom of pan and up the side. The dough should extend about 1 inch up from base of pan. Bake for 25 minutes, or until golden-yellow. Remove from oven and cool slightly. Raise oven to 400 degrees.
To prepare the filling, beat egg whites in a medium bowl until stiff. Add cornstarch, and then gradually add sugar; beat for 5 minutes. Fold currants into meringue and spoon into slightly cooled crust. Smooth mixture evenly into crust. Bake in the oven for 10 minutes, or until top is lightly browned.