jodie's fresh currant pie
(1 rating)
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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(1 rating)
yield
8 serving(s)
prep time
15 Min
cook time
55 Min
Ingredients For jodie's fresh currant pie
- PIE CRUST
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4 call-purpose flour
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2 tspbaking powder
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2 tspsalt
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1 2/3 clard
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1/2 cwater
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1 lgegg, beaten
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1 Tbspapple cider vinegar
- PIE FILLING
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8 cred currants (fresh)
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1/2 ctapioca
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1 choney
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4 Tbspbutter, melted
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1 tspnutmeg
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1 tspgrand marnier
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2 Tbspraw sugar
How To Make jodie's fresh currant pie
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1Pie 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.
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2Preheat 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
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3Roll 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....
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4Bake for 15 minutes, then reduce heat to 350* and bake for 45 to 60 minutes more. Cool before serving..
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5Adjust the honey to your level of sweetness...
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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