pies · sweet

A Red And White Post: Red Currant Meringue Pie

red currants and flowers

Welcome into the official berry season – and all of a sudden such a rainy season too. And I’m still in the ‘waiting’ mode, not yet sure what I’m waiting for though. Meanwhile – an impressive recipe with red currants.

I have this recipe copied in my handwritten recipe book and of course the source is now lost (in the search for that recipe I found and made this similar pie). It was originally made with cranberries but I’ve transformed it into a more pertinent red currant pie, as they’re in season now and are acidic as hell!

Red Currant Meringue Pie

Couldn’t find the original online, so this is the recipe how I made it this time, with additional cardamom. A pie in red and white.

A year agoMoscow and Courgette Pies – yeah, right, I was in Moscow this time last year and it was soooo hot… Cannot believe that, it’s so very autumn-like now! Anyway, the post contains several great ideas on how to use those courgettes / zucchinis in baking (just what I’m doing at this very moment – baking them first with some oil and salt and then pouring milk + eggs + sour cream + herbs & seasoning over and baking for some more time. Makes an easy and tasty zucchini dish!)

Red Currant Meringue Pie based on a lost recipe – will make a beautiful summer pie. I’m sure you can use other berries but the trick is to combine the tartness of the berries with the sweet meringue topping.

Ingredients:

  • 100 g butter, softened
  • 3 egg yolks (reserve whites for the meringue)
  • 2 cups flour
  • 2 Tbs sugar
  • Cardamom

For the filling and meringue:

  • 3 egg whites
  • 300 g sugar, or more
  • 2 cups red currants (be careful not to be tempted to take too much berries…)

Directions:

Preheat the oven to 180’C.

Beat sugar with egg yolks; in a separate bowl rub flour and butter to the consistency of sand. Mix the two parts together to get cohesive dough. Roll the dough out (or spread with your fingers directly in the pan) to a larger circle than the greased pan you’re using (a larger, 26 cm in diameter, pan will be better). Place the dough in the pan and make borders with the dough. Make indentations with a fork all over the base and bake in the preheated to 180’C oven for 10 minutes. Set aside and let cool while making the filling. Lower the oven temperature to 100’C.

Make the filling: Beat berries with 150 g sugar (or more, depending on the sweetness of the berries). They will look as if covered with snow, reminding me of the sugar powdered cranberries sold in cartons, one of the Soviet delicacies:

red currants with sugar

In a mixer bowl, beat egg whites with sugar to the consistency of meringue. Now spread the berry filling over the cooled base (you can sprinkle some semolina on the base first, if the berries are runny) and then pipe out the meringue all over the berries (I was lazy enough to use just a spatula here). Bake the pie for 10 minutes on the middle rack and then transfer to the upper rack, switching on the ‘only up’ mode if your oven has one. Bake for 5 minutes more – the extra time’s for this crème brûlée effect mostly:

Red Currant Meringue Pie

Let cool on a rack, then carefully take the pie out of the pan. Decorate with fresh berries.

Red Currant Meringue Pie

The pie deserved the attention of my photography-addicted Dad, who made some photos of it. Perhaps they will make their way to his new website I’m now working on (tsss!). Should have done that long ago…

Red Currant Meringue Pie

As you can see in the photo, the berries will produce quite a lot of juicy liquid, so I would add some cornstarch to the berry filling next time. I even had to remove some of the juice to make this photo but it kept escaping from the middle of the pie.

Result: As little as I like making pastry pies (it’s sooo complicated to take them out of the pan!), I think this one is at least really impressive and has something that distinguishes it from other berry pastry pies. I enjoy the combination of sour & sweet  (or sweet and sour) be it in savoury dishes or desserts, so I enjoyed this tart berries + sugary meringue pie. It’s a nice summer pie, to vary a bit your sweet menu : )

red currants and flowers
Check out the Berries page for more recipes with berries (not just sweet).

Spilled a whole cup of hot tea on my leg yesterday (also made some nasty tea stains on the wallpaper) and slipped on (and into) mud today (had to come back and change into jeans that were two sizes larger cause I had nothing else at the studio). Lost some of this post cause internet connection failed yesterday and today managed to burn my hand with hot oil. Looks like a tough week, eh? BUT, got a postcard from Cyprus! Μου λείπεις, Μελινάκι!

G.

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