Jodie's Fresh Currant Pie
4 call-purpose flour
2 tspbaking powder
1 2/3 clard
1 largeegg, beaten
1 Tbspapple cider vinegar
8 cred currants (fresh)
4 Tbspbutter, melted
1 tspgrand marnier
2 Tbspraw sugar
How to Make Jodie's Fresh Currant Pie
- 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.
- 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
- 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....
- Bake for 15 minutes, then reduce heat to 350* and bake for 45 to 60 minutes more. Cool before serving..
- Adjust the honey to your level of sweetness...