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| FRESH CURRANT PIE | |
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4 c. fresh currants, washed 2 c. sugar 6 tbsp. corn starch 1/2 tsp. cinnamon 1/4 tsp. salt 1 (2 crust) 9 inch pastry 1 tbsp. butter In medium bowl, combine sugar, corn starch, cinnamon and salt. Add currants and toss well. With slotted spoon, gently mash currants so that all the sugar mixture is moistened. Let stand while preparing pastry. Spoon currant mixture evenly into crust. Dot with butter. Top with crust and bake for 10 minutes at 450 degrees turn oven down to 350 degrees and bake 1 hour more or until pastry is golden brown. | |
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recipe reviews #128870
Raygina (Colorado) says:
This turned out really well. It was very quick to put together and tasted wonderful. My family gave many compliments on the sweet yet slightly sour flavor. It didn't hold up to cutting as well as I thought it would so next time I may add another tablespoon of corn starch.
#156779
Howard Parkhurst (California) says:
I have a recipe for currant pie almost the same but without the cinnamon. Instead of corn starch, try using 1/4 cup instant tapioca. It works much better. Mix the sugar, currants, and tapioca together and let stand for 10 minutes before adding to the pie shell.
#185321
Sabrina (Alberta) says:
Simply wonderful!! Rather than 1 pie I made 24 small tarts. Baked at 350°F for 45 minutes and its perfect!!!
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