We had an overabundance of blackcurrants this year, and in looking for interesting (and easy) things to do with them, I found some lovely pie recipes. I mixed and matched them, and came up with this divine concoction. So flavourful, you only need a little slice…so good you’ll want a big one!
I’ve been making it the day after making quiche for dinner—I make twice as much pastry dough as I need for the quiche, and put half in the fridge. With pre-prepared dough, the pie can then be assembled in minutes.
4 cups blackcurrants (fresh or frozen, thawed)
½ cup granulated sugar
2 Tbsp. all-purpose flour
Pastry for 9-inch pie
Wash and drain blackcurrants and remove stems. Mix with sugar and flour. Pour into the pie shell and top with pastry or streusel topping (see below).
Bake at 200°C (400°F) for 30 minutes, then reduce the heat to 180°C (350°F) and bake for another 25-30 minutes. Cool completely, and serve with whipped cream or vanilla ice cream.
5 Tbsp. melted butter
2/3 cup quick-cooking rolled oats (traditionally chopped nuts, but ‘easy’ is the whole idea here)
½ cup packed brown sugar
2/3 cup whole wheat flour
1 tsp. cinnamon
Mix ingredients with a fork until it resembles coarse crumbs.