Jodie's Fresh Currant Pie

JoSele Swopes

By
@JODIE57

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.....


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Comments:

Serves:

8

Prep:

15 Min

Cook:

55 Min

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

Directions Step-By-Step

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...

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy