Red Currant Pie

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Most Helpful Positive Review

Dec 30, 2003

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.

—ANIMAP

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Most Helpful Critical Review

Jul 31, 2008

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.

—laura

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34 Ratings

Jul 29, 2003

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.

—SHAREENC

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Jul 10, 2005

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!

—PIXIE88

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Jun 24, 2007

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!

—picadillyy

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Jul 01, 2006

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?

—Lise M

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Aug 03, 2009

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.

—What a Dish!

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Feb 16, 2008

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!

—Anne-Marie Bullis

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Nutrition

Calories
257 kcal
13%

Carbohydrates
38.6 g
12%

Cholesterol
65 mg
22%

Fat
10.3 g
16%

Fiber
1.6 g
7%

Protein
3.6 g
7%

Sodium
115 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Currant Pie

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 257
Calories from Fat: 93

% Daily Value *
Total Fat 10.3g 16 %
Saturated Fat 6.2g 31 %
Cholesterol 65mg 22 %
Sodium 115mg 5 %
Potassium 108mg 3 %
Total Carbohydrates 38.6g 12 %
Dietary Fiber 1.6g 7 %
Protein 3.6g 7 %
Sugars 22g
Vitamin A 7 %
Vitamin C 18 %
Calcium 5 %
Iron 13 %
** Thiamin 16 %
Niacin 14 %
Vitamin B6 2 %
Magnesium 3 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.