Currant pie: how to make a delicious seasonal dessert

The currant season has begun. This berry has not only a lot of vitamins and nutrients, but also a wonderful sweet taste with a pleasant sourness. Therefore, it is a great option for pie filling.

The idea of making a currant pie was published on the Instagram page of food blogger Julia (cook_julija_simonchuk).

Ingredients:

• flour - 210 g
• butter - 90 g
• powdered sugar - 60 g
• egg yolks - 3 pcs
• sour cream 20% - 30 g
• salt - a pinch
• currants (fresh or frozen) - 500 g
• sugar - 65 g
• starch - 30 g
• water - 70 ml

Ingredients for the top layer:

• whites - 3 pcs.
• sugar - 140 g
• salt - a pinch

Method of preparation:

1. Mix the sifted flour with the powdered sugar and salt, add the diced butter, and grind into crumbs.

2. Mix sour cream with egg yolks and add to the flour mixture and quickly knead the dough.

3. Wrap in cling film and leave in the refrigerator for 30 minutes.

4. Cover the baking sheet with parchment, spread the dough with your hands over the baking sheet, prick it with a fork in several places, and bake at 190 degrees for 15-20 minutes until golden brown.

Prepare the currant layer:

1. Pour the starch with cold water, and mix.

2. Combine the currants with sugar and mash lightly with a spoon to get the juice. Put the saucepan on medium heat, stirring, bring to a boil and cook for 10 minutes over low heat. Add the starch and stir until thick.

To prepare a bisque:

1. Combine room temperature egg whites with a pinch of salt and beat at minimum speed.

2. Add sugar gradually, increasing the speed to the maximum.

3. Beat for 4-5 minutes until stiff peaks form.

4. Put the currant mass on the (already baked) cake (let it cool slightly), put the meringue on top.

5. Bake at 150 degrees for 30-40 minutes.