Redcurrant and poppy seed pie
8 servings
80 minutes
Red currant and poppy seed pie is a charming combination of tender dough with a subtle nutty note of poppy and the refreshing tartness of berries. This recipe draws inspiration from traditional Russian cuisine, where poppy was often used in baking and currants are a source of vibrant flavor and vitamins. The airy dough, aroma of vanilla sugar, and butter give the pie richness, while the berry tartness makes it particularly interesting. This pie is perfect for cozy family tea gatherings; it can be topped with glaze or simply dusted with powdered sugar to enjoy the harmony of flavors. A wonderful choice for summer days or warming winter evenings.
1
Whisk the eggs with sugar until fluffy.
- Sugar: 180 g
- Chicken egg: 4 pieces
2
Mix flour with baking powder and add to the egg mixture, alternating with melted butter.
- Wheat flour: 300 g
- Baking powder (raising agent): 6 g
- Butter: 200 g
3
Add the poppy seeds and mix well.
- Poppy seeds: 3 tablespoons
4
Mix red currants with 2 tablespoons of flour, add to the dough, and gently mix.
- Wheat flour: 300 g
- Redcurrant: 200 g
5
Place the dough in a greased mold about 30 cm long. Bake at 180 degrees for about 1 hour until a 'dry match'.
- Butter: 200 g
6
Cool the pie. You can drizzle it with icing made from powdered sugar and water with lemon juice, or simply sprinkle it with powdered sugar.
