Blackcurrant and meringue pie
6 servings
60 minutes
Black currant and meringue pie is an exquisite dessert of Russian cuisine, combining a crispy shortcrust pastry, a delicate cheese base, and a sweet-sour berry topped with airy meringue. The recipe's origins trace back to baking traditions where natural berries played a key role in adding freshness and rich flavor to desserts. Black currant gives the pie a bright tartness while the meringue adds softness and sweetness, creating a perfect balance. Baking under the grill gives the surface a golden crust, making it not only delicious but also aesthetically pleasing. This pie is suitable for family tea gatherings as well as festive occasions, especially during berry season. It can be varied by adding other sour berries, but the classic version remains a favorite among connoisseurs of traditional Russian baking.
1
For the test, mix butter, flour, salt, and sugar (50g) in a bowl or mixer. Chop into fine crumbs. Add three yolks and knead the dough. In the mixer, you will initially get crumbs. You need to knead longer until the dough sticks together or squeeze the crumbs by hand to form a dough. If there is not enough moisture (depending on the size of the yolks), add a spoonful of water.
- Butter: 100 g
- Wheat flour: 200 g
- Salt: pinch
- Sugar: 225 g
- Chicken egg: 6 pieces
- Water: 75 ml
2
Roll out the dough on a floured surface. Transfer to a mold, trim the edges, and refrigerate for half an hour. Mix the cottage cheese with sour cream, mash out large lumps with a fork, and add sugar to taste. Take out the mold with the dough, add the cheese mixture, and bake for 10 minutes at 200°C.
- Wheat flour: 200 g
- Cottage cheese: 100 g
- Sour cream: 50 g
- Sugar: 225 g
3
Do not thaw the berries (if frozen), if fresh, on the contrary, put them in the freezer for firmness and to prevent spreading at high temperatures. Mix starch with powdered sugar and gently combine with currants. Starch or semolina is essential to thicken the filling and prevent it from spreading. Place the berries on the hot base and bake at 200°C for 20 minutes. Prepare the meringue by pouring egg whites into a large bowl and beating until thick foam forms while cooking the syrup. In a saucepan, add sugar (175g), pour in water and bring the syrup to a boil over high heat while stirring. Remove any foam if present. Boil the syrup for about 5 minutes over high heat until it reaches a temperature of 120°C or test for a firm ball.
- Blackcurrant: 150 g
- Raspberry: 150 g
- Starch: 1 tablespoon
- Powdered sugar: 50 g
- Chicken egg: 6 pieces
- Sugar: 225 g
- Water: 75 ml
4
Pour the hot syrup in a thin stream while whisking thoroughly. Add lemon juice and whisk again until a very thick and sturdy mass forms. Spread the meringue on the pie. Bake under the grill or at a temperature of 210-220 degrees for a few minutes until browned. It can be made without cottage cheese and with other berries, but it's better to stick to sour berries (cranberries, currants).
- Lemon juice: 1 teaspoon