Best pie ever

DSC_0011cropWe 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.

Streusel:

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.

 

 

One thought on “Best pie ever

  1. Pingback: A Bite of Summer for the (winter) Solstice | Robinne Weiss

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.