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Pie with Redcurrant filling & gratinated Meringue
Serves: 1 pie Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
For the dough
- 250 g flour
- 60 g sugar
- 2 tbsp vanilla sugar
- 1 egg
- 120 g cold butter
- 1 tbsp soft butter
- Flour, for the mould
- Flour, for kneading
- Ceramic beads, for blind baking
For the topping
- 300 g redcurrants
- 30 g cornflour
- 4 egg whites
- 160 g sugar
For serving
- Redcurrant pods
Instructions
- For the dough, sift the flour onto a work surface. Make a well in the centre and add the sugar, vanilla sugar and egg. Spread the cold butter in pieces on the edge of the flour. Chop everything until crumbly, then knead quickly with your hands to form a smooth dough. Wrap the dough in plastic wrap and leave to rest in a cool place for about 30 minutes.
- Preheat the oven to 180°C top and bottom heat. Grease a pie dish (approx. 24 cm Ø) with butter and sprinkle with flour, knock out excess flour. Roll out the pastry on a floured work surface slightly larger than the tin. Line the pie dish with the pastry and form a rim. Prick the base several times with a fork, cover with baking parchment and ceramic beads and blind bake in the oven for about 15 minutes. Take out, remove the baking paper and ceramic balls and leave the base to cool briefly.
- Wash the currants, drain well and pluck them from the stalks. Mix the berries with the starch in a bowl. Place the currants in the tin on the pastry base and bake in the oven for 15 – 20 minutes until lightly browned and the pastry is crisp and golden brown.
- Preheat the oven to broil level. Whisk the egg whites in a metal bowl over a hot water bath until very stiff, adding the sugar as you go. Spread the beaten egg whites over the currants. Briefly gratinate the pie under a hot grill until the meringue is lightly browned, then remove. Cut the pie into pieces, garnish with redcurrant shoots and serve.
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