Poppy seed and red currant pie
8 servings
45 minutes
Poppy seed and red currant pie is an exquisite combination of light airy dough, crunchy poppy seeds, and juicy berries. Its roots trace back to American cuisine, where contrasting flavors are loved for experimentation. Poppy adds a nutty depth to the pastry, while red currant provides a bright tartness that refreshes the sweetness of the dough. This pie is perfect for a cozy tea time or as a festive dessert. Easy to make and surprising in taste, it harmoniously combines tenderness and expressiveness. Serve it warm in slices, complemented by a scoop of vanilla ice cream or a cup of strong tea.
1
Cream the sugar with butter until a creamy consistency. When the mixture is almost white, add vanilla and the grated zest of 1 lemon.
- Sugar: 250 g
- Butter: 170 g
- Vanilla extract: 1 teaspoon
- Lemon: 1 piece
2
Add eggs one by one to the mixture and mix thoroughly.
- Chicken egg: 2 pieces
3
Pour the flour with baking powder and salt into the mixture in a thin stream and knead until a dough consistency is achieved.
- Wheat flour: 180 g
- Baking powder: 4 g
- Salt: pinch
4
Add buttermilk to the dough and mix thoroughly again.
- Buttermilk: 180 ml
5
When the dough is ready, add poppy seeds and fresh red currants to it. Mix gently, trying not to damage the berries.
- Poppy seeds: 7 g
- Redcurrant: 100 g
6
Place the dough in a baking form and send it to the oven preheated to 175 degrees for 25-30 minutes.
7
Slice into large pieces before serving.
