*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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!
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?
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.
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.
Review this recipe
Success!Thanks for adding your feedback.
Congrats! You saved Red Currant Pie to your Favorites