Red Currant Pie Recipe -
Red Currant Pie Recipe

Red Currant Pie

Recipe by  

"I got this recipe from a friend in Germany. It's a delicious way to incorporate red currants into baking."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch pie Change Servings
  • PREP

    1 hr 10 mins

    1 hr 10 mins


  1. To Make Dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
  2. Preheat oven to 325 degrees F (165 degrees C). Roll out dough and put into a springform pan.
  3. Bake in oven for 25 minutes, or until golden yellow.
  4. To Make Filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes. Fold currants into mixture and pour into pie crust.
  5. Bake in oven for 10 minutes, or until top is lightly browned.
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Reviews More Reviews

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.

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.


42 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.

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!

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!

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?

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.

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!


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  • 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.

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