I got this recipe from a friend in Germany. It's a delicious way to incorporate red currants into baking.

Recipe Summary

prep:
1 hr 10 mins
total:
1 hr 10 mins
Servings:
10
Yield:
1 - 10 inch pie
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To Make Dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.

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  • Preheat oven to 325 degrees F (165 degrees C). Roll out dough and put into a springform pan.

  • Bake in oven for 25 minutes, or until golden yellow.

  • To Make Filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes. Fold currants into mixture and pour into pie crust.

  • Bake in oven for 10 minutes, or until top is lightly browned.

Nutrition Facts

257 calories; protein 3.6g 7% DV; carbohydrates 38.6g 12% DV; fat 10.3g 16% DV; cholesterol 65.4mg 22% DV; sodium 114.7mg 5% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2003
Bravo Patti! My husband and I have red currents growing in our garden for this very reason!We both know this exact pie from Freiburg Germany! This recipe is easy and very delicious! I found that it as just as good to use my cuisenart for the dough and then just pat it in firmly into the pie pan. Put the pan in the fridge for 30 minutes and it is ready to be baked. Also the heat of the oven was 360 for the final 10 minutes. It also helps to use a "spring form " pan as it is a delicate pie. Read More
(53)

Most helpful critical review

Rating: 1 stars
07/31/2008
This was a huge disapointment. It was raw berries mixed in meringue. The berries need to be cooked much longer and more sugar should be added. Not much of a pie. Read More
(28)
50 Ratings
  • 5 star values: 34
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
12/30/2003
Bravo Patti! My husband and I have red currents growing in our garden for this very reason!We both know this exact pie from Freiburg Germany! This recipe is easy and very delicious! I found that it as just as good to use my cuisenart for the dough and then just pat it in firmly into the pie pan. Put the pan in the fridge for 30 minutes and it is ready to be baked. Also the heat of the oven was 360 for the final 10 minutes. It also helps to use a "spring form " pan as it is a delicate pie. Read More
(53)
Rating: 5 stars
07/29/2003
This recipe is typical of southern Germany. You must remember that they are talking about FRESH currants not the dried ones we find in the supermarket. Read More
(32)
Rating: 1 stars
07/31/2008
This was a huge disapointment. It was raw berries mixed in meringue. The berries need to be cooked much longer and more sugar should be added. Not much of a pie. Read More
(28)
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Rating: 5 stars
07/10/2005
Yum yum - I repeat - YUM!! We ate half the cake for supper. This deserves its 5 stars. In all of Allrecipies I found only 2 recipies for red currants. Now I know yet another way how to use our bounteous harvest! Read More
(15)
Rating: 5 stars
06/24/2007
This pie was so good my inlaws even liked it! I added 1/4 c. grated almonds to the crust and made the meringue with 3 egg whites 3 t. cornstarch and 2 1/2c. currants. It truly was the perfect combination of sweet and sour. To the person with the rock eating dog..perhaps you should stick to cooking rocks this pie is spectacular! Read More
(14)
Rating: 5 stars
07/01/2006
We had to make this without cornstarch - substituted 4 tsps. of flour. It was still great didn't even notice all the currant seeds! I think this would be good using other berries as it lets them stay very fresh-tasting. Also the crust did seem a bit crumbly but we just patted into the springform pan and chilled it in the pan - why struggle with rolling it out? Read More
(13)
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Rating: 5 stars
08/03/2009
This was yummy- I used currants from my parent's yard. I made this in a 10-inch pie plate instead of a springform pan. I didn't bother with "resting" the dough and I baked the meringue at a much higher temp (like 400) until lightly browned. Read More
(10)
Rating: 5 stars
02/16/2008
This gets a BEST rating as it is the ONLY useful recipie for red currants that I have ever seen other than red currant jelly. We have FIVE bushes of red currants and I needed a recipie or two! Read More
(8)
Rating: 5 stars
06/24/2010
Made this with fresh currants from our garden and without any alterations or substitutions to the recipe. Company loved it. It's pretty simple. You don't have to roll out the dough you can just press it into the bottom of a springform pan. Even easier. Can use raspberries also. Read More
(7)