Redcurrant Pie
6 servings
120 minutes
Red currant pie is a bright representative of Russian cuisine, combining delicate shortcrust pastry and a refreshing sweet-sour filling made from red currants. This dessert recalls traditional berry pies made in the summer season when garden berries were abundant. The lightness of the airy egg whites baked to a golden crust gives the pie a special texture and appetizing appearance. The crispy basket frames the soft, slightly gooey currant filling, creating a perfect balance of flavors. The pie is ideal for serving with tea or coffee, and its sweet-sour taste makes it a refreshing treat on a hot day. This recipe pays homage to culinary traditions where simple ingredients are transformed into a work of art.
1
Mix the sifted flour with softened margarine into crumbs.
- Wheat flour: 400 g
- Margarine: 200 g
2
Separate the whites from the yolks, put the whites in the fridge, and mix the yolks with two tablespoons of sugar.
- Sugar: to taste
- Chicken egg: 2 pieces
3
Combine the butter crumbs with the yolks, knead the dough. Roll into a ball and refrigerate for half an hour.
4
Grease the mold with oil, spread the dough to form a large basket. You can place stones at the bottom.
5
Bake in a hot oven until half-cooked.
6
Mash red currants with sugar (excess juice can be drained), simmer on low heat until the sugar dissolves.
- Redcurrant: 400 g
- Sugar: to taste
7
Whip the egg whites with powdered sugar. It's better if the foam is not too stiff.
- Icing sugar: 2 tablespoons
8
Remove the basket from the oven, fill it with currants, spread the egg whites on top, put it back on low heat, and bake until the egg whites are golden.
