"I got this recipe from a friend in Germany. It's a delicious way to incorporate red currants into baking." — BIGTIME
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1 1/2 cups
1 1/2 teaspoons
grated lemon zest
2 1/4 cups
Bravo Patti ! My husband and I have red currents growing in our garden for this very reason !We both know this exact pie from Freiburg,Germany ! This recipe is easy and very delicious !
I found that it as just as good to use my cuisenart for the dough and then just pat it in firmly into the pie pan . Put the pan in the fridge for 30 minutes and it is ready to be baked. Also the heat of the oven was 360 for the final 10 minutes.
It also helps to use a "spring form " pan as it is a delicate pie.
This was a huge disapointment. It was raw berries mixed in meringue. The berries need to be cooked much longer and more sugar should be added. Not much of a pie.
This recipe is typical of southern Germany. You must remember that they are talking about FRESH currants, not the dried ones we find in the supermarket.
Yum, yum - I repeat - YUM!!
We ate half the cake for supper. This deserves its 5 stars. In all of Allrecipies, I found only 2 recipies for red currants. Now I know yet another way how to use our bounteous harvest!
This pie was so good, my inlaws even liked it! I added 1/4 c. grated almonds to the crust and made the meringue with 3 egg whites, 3 t. cornstarch, and 2 1/2c. currants. It truly was the perfect combination of sweet and sour.
To the person with the rock eating dog..perhaps you should stick to cooking rocks, this pie is spectacular!
We had to make this without cornstarch - substituted 4 tsps. of flour. It was still great, didn't even notice all the currant seeds! I think this would be good using other berries, as it lets them stay very fresh-tasting. Also, the crust did seem a bit crumbly, but we just patted into the springform pan and chilled it in the pan - why struggle with rolling it out?
This was yummy- I used currants from my parent's yard. I made this in a 10-inch pie plate instead of a springform pan. I didn't bother with "resting" the dough, and I baked the meringue at a much higher temp (like 400) until lightly browned.
This gets a BEST rating as it is the ONLY useful recipie for red currants that I have ever seen, other than red currant jelly. We have FIVE bushes of red currants and I needed a recipie or two!
* Percent Daily Values are based on a 2,000 calorie diet.
Red Currant Pie
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 93
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