Blackcurrant Pie
6 servings
70 minutes
Black currant pie is a refined dessert with deep flavor that embodies the traditions of Greek cuisine. The currants give it a rich tartness, while the raisins add sweet notes, creating a harmony of tastes. The cognac adds a light touch of noble bitterness, and the cottage cheese filling makes the texture soft and airy. Oat flakes in the dough give the pie a slight crunchiness, contrasting with the juicy filling. This pie pairs perfectly with a cup of fragrant tea or coffee, especially on a cozy evening. It is prepared for both family gatherings and festive tables as it combines simplicity in preparation with elegance in presentation. Powdered sugar lightly settling on the golden crust makes the pie not only delicious but also festive. It's a small gastronomic journey into the atmosphere of southern sweets!
1
Mix melted butter, 1 egg, and a third of a cup of sugar. Add flour and oats (regular or just oat flour). Knead the dough.
- Butter: 150 g
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
- Wheat flour: 1 glass
- Oatmeal with bran: 150 g
2
Grease a medium-sized springform pan with oil and sprinkle with flour. Place the dough at the bottom and smooth it out.
- Butter: 150 g
- Wheat flour: 1 glass
3
Mix currants and raisins, add sugar to taste, pour in 4 tablespoons of brandy (or rum). Add cottage cheese, one and a half eggs, and starch. Mix well.
- Blackcurrant: 625 g
- Dark raisins: 60 g
- Sugar: 0.5 glass
- Cognac: 4 tablespoons
- Cottage cheese: 200 g
- Chicken egg: 3 pieces
- Starch: 2 tablespoons
4
Spread the mixture over the dough.
5
Bake at medium heat for 50 minutes.
6
You can sprinkle with powdered sugar before serving.
- Sugar: 0.5 glass