Redcurrant pie

4 servings

85 minutes

Red currant pie is a refined dessert of European cuisine that harmoniously combines tender dough, refreshing tartness of currants, and airy meringue. Currants, long used in traditional baking, give this pie a vibrant aroma and sophisticated taste. The crispy crust creates the perfect base for the soft cheese filling that adds creamy tenderness, while the baked egg whites turn into a light cloud of sweetness. This pie is perfect for cozy home tea times and special celebrations. Its rich flavor and contrasting textures make each forkful truly unforgettable. Topped with fresh berries, it not only pleases the eye but also embodies the atmosphere of a warm family evening.

Energy value per serving

• Calories: 897.9
• Proteins: 17g
• Fats: 45g
• Carbohydrates: 105.2g

Ingredients

• Butter: 100 g
• Sugar: 200 g
• Baking powder: 1 tsp
• Curd mass: 300 g
• Red currant: 300 g
• Wheat flour: 150 g
• Chicken egg: 4 pc

Cooking steps

1. Mix 150 g of flour with 100 g of chilled butter (or margarine), cut into small cubes. Add 100 g of sugar, 1 teaspoon of baking powder, and 2 egg yolks. Knead the dough, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes. Then, place the dough in a mold, making edges. Prick with a fork and bake at 200 degrees for 15-20 minutes.

   Required ingredients:

   • Wheat flour: 150 g
   • Butter: 100 g
   • Sugar: 200 g
   • Baking powder: 1 teaspoon
   • Chicken egg: 4 pieces

2. Meanwhile, prepare the cottage cheese filling: mix 300 ml of cottage cheese (I had 4% fat) with red currants (I had a full cup — 300 ml), add sugar to taste (I added 75 g), and one egg. Spread the filling on the dough and continue baking for another 15-20 minutes.

   Required ingredients:

   • Curd mass: 300 g
   • Red currant: 300 g
   • Sugar: 200 g
   • Chicken egg: 4 pieces

3. Now it's time to make the meringue: beat 3 egg whites (two left from the cake and add one more, use the yolk for a face or hair mask) with a cup of sugar and vanilla until stiff peaks form. Place the beaten egg whites, reduce the oven temperature to 160–180 degrees, and bake for another 20 minutes. After that, turn off the oven and let the baked goods cool inside. However, if you want a 'sticky' meringue, you should take it out of the oven after 20 minutes.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Sugar: 200 g

4. Decorate with a currant branch or berries in sugar.

   Required ingredients:

   • Red currant: 300 g