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jodie's fresh currant pie

★★★★★ 1
a recipe by
JoSele Swopes

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.....

★★★★★ 1
serves 8
prep time 15 Min
cook time 55 Min

Ingredients For jodie's fresh currant pie

  • 4 c
    all-purpose flour
  • 2 tsp
    baking powder
  • 2 tsp
  • 1 2/3 c
  • 1/2 c
  • 1 lg
    egg, beaten
  • 1 Tbsp
    apple cider vinegar
  • 8 c
    red currants (fresh)
  • 1/2 c
  • 1 c
  • 4 Tbsp
    butter, melted
  • 1 tsp
  • 1 tsp
    grand marnier
  • 2 Tbsp
    raw sugar

How To Make jodie's fresh currant pie

  • 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...

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