Jodie's Fresh Currant Pie

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 vote
15 Min
55 Min


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4 c
all-purpose flour
2 tsp
baking powder
2 tsp
1 2/3 c
1/2 c
1 large
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


  • 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.
  • 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
  • 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....
  • 4Bake for 15 minutes, then reduce heat to 350* and bake for 45 to 60 minutes more. Cool before serving..
  • 5Adjust the honey to your level of sweetness...

Printable Recipe Card

About Jodie's Fresh Currant Pie

Course/Dish: Pies
Other Tag: Quick & Easy

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