Red Currant Pie 35 Recipes

Steps:

• In a food processor, pulse flour, salt,and sugar until combined. Add butter,and process until mixture resemblescoarse meal, 20 seconds.
• Pour 4 tablespoons ice water in asteady stream through feed tube, andpulse until dough just holds together;do not process more than 20 seconds. Ifdough is crumbly, add more ice water, 1tablespoon at a time.
• Divide dough in half. Flatten eachhalfinto a disk; wrap in plastic. Refrigerate, at least 1 hour or overnight. Doughmay be stored, frozen, up to 1 month.

Steps:

• 1. Pie Crust: 2 Pies top and bottom In a large bowl, mix together flour, baking powder, and salt. Cut in lard until mixture resembles coarse meal. In a small bowl, mix together water, egg, and vinegar. Pour into lard mixture and stir until dough is thoroughly moistened and forms a ball. Divide into 4 balls and wrap tightly. Use dough within three days or freeze.
• 2. Preheat oven to 450*. Line your pie plates... In a medium bowl mix currants, tapioca, honey, margarine, grand marnier and nutmeg Pour mixture into pie crust
• 3. Roll out remaining dough and place over the filling - or cut into strips and place on pie lattice style. Trim, seal and crimp edges - if you put a solid top crust on, be sure and cut steam vents in it. Sprinkle raw sugar on top....
• 4. Bake for 15 minutes, then reduce heat to 350* and bake for 45 to 60 minutes more. Cool before serving..
• 5. Adjust the honey to your level of sweetness...

Steps:

• For Crust: In a medium bowl, sift together flour and baking powder.
• Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough.
• Pat the dough evenly into the bottom of a 9" springform pan.
• Chill dough in pan for 25-30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake in oven for 25 minutes, or until golden.
• For 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 warm crust.
• Bake in oven for 10 minutes, or until top is lightly browned.
• Cool completely before serving.

Steps:

• On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle about 12 inches in diameter. Drape dough over a 10-inch pie plate; transfer to refrigerator to chill, about 30 minutes.
• Whisk together the egg and milk to make an egg wash; set aside. In a medium bowl, mix together currants, raspberries, tapioca, lemon zest and juice, and granulated sugar. Once fruit is coated, turn out mixture into pie pan. Dot top of filling with butter.
• Preheat oven to 425 degrees. Roll out remaining dough to the same size and thickness as chilled dough. Brush rim of chilled dough with egg wash; place other piece of dough on top, and trim to 1/2 inch over edge of pan. Crimp edges; place pie in freezer (about 20 minutes) or refrigerator (about 40 minutes) until firm.
• Remove from freezer. Cut a few slits in top. Brush with egg wash, and sprinkle with sanding sugar, if desired. Bake 20 minutes. Reduce heat to 350 degrees. Continue baking until juices are bubbling and crust is golden brown, about 40 minutes more. Let cool before cutting and serving.

Steps:

• To make dough: In a medium bowl, sift together flour and baking powder. Mix in butter, 1/2 cup sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
• 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 1/2 cup sugar and cornstarch; beat for 5 minutes. Fold currants into the mixture.
• Pour filling into pie crust. Bake in oven for 10 minutes, or until top is lightly browned.