Recipe: Blackcurrant Pie step by step with pictures | Handy.Recipes

Blackcurrant Pie

Cooked Blackcurrant Pie

Time to cook: 100 minutes

Total Servings: 7

Nutritional Value

This easy-to-make and delicious cake will make you feel a little bit closer to summer, no matter how cold and damp the weather is outside your window. I suggest that you join me in breaking the February chill (in my case, the St. Petersburg chill) and make a black currant pie, the pleasant aroma of which will fill your house. The lightly sour flavor of currants, combined with a delicate pastry and powdered sugar, will cheer you up and make your family happy. P.S the original recipe was authored by Maria Abramova, found by me on one of the culinary sites. I made some changes to the recipe and was very surprised when I did not find it in the ingredient search on my favorite cookery site.

Author of the recipe

Ingredients for Blackcurrant Pie:


Dough

  • Egg - 2 pcs
  • Sugar - 150 g
  • Butter (Melted butter, 3 tablespoons (60 grams)) - 3 tablespoon
  • Milk (Warm, not hot) - 70 ml
  • Wheat flour / Flour - 230 g
  • Dough leavening agent - 1,5 teaspoon
  • Salt - 0.3 teaspoon
  • Vanillin - 2 g

Stuffing

  • Powdered sugar (The amount of powdered sugar depends on how sour your currants taste) - 75 g
  • Starch (The amount and necessity of adding starch depends on the juiciness of your currants.) - 0.5 tablespoon
  • Blackcurrants (You can use both fresh and pre-thawed blackcurrants in this recipe. See recipe for details on berries.) - 400 g

How to cook blackcurrant pie step by step with photos


Here are the ingredients we need to make a nice crispy pie.

Break eggs into a bowl and measure the sugar. Beat the eggs.

Gradually add sugar without stopping beating. Beat until sugar granules dissolve and foamy. Set aside the egg-sugar mixture and let the mixer and yourself cool down.

Sift the necessary amount of flour and leave to rest.

Melt the butter. I do this in the microwave oven. Add the butter mixture to the egg-sugar mixture, mix everything well with a mixer.

Heat up the milk, it has to be warm but not hot. Add milk to the egg-sugar butter mixture, of course, and mix everything with a mixer.

Add salt, baking powder and vanilla to our flour. Mix everything with a spoon.

Small portions add our dry mixture to the egg and butter-sugar mixture.

Mix well with a mixer to avoid lumps.

This is the dough we made from our egg-sugar-milk mixture and dry mix. The consistency of our (now) dough is like a thick sour cream.

Here's what I can tell you about the baking sheet: I baked both in a socket mold and in a small tray with rims. In the first case, which is the subject of this photograph, my pan has a diameter of 24 cm around its base. I simply grease it with a little vegetable oil. I line a rimmed tray (simply put, it is a rectangular baking sheet) with baking paper, and grease under it with a small amount (literally a drop) of vegetable oil.

Pour the dough into the mold.

Spread the dough out.

Since I was using frozen currants this time, I defrosted them and saw that they exuded a lot of juice and were quite raw. To control its rapid release of juice, I added 0.starch in 1.5 tablespoons of powdered sugar. In determining the ratio of powdered sugar to starch (as well as the need to add starch in general), please be guided by the juiciness of your currants and the severity of its sour taste. I prefer to cook with fresh berries, without adding starch. Adding powdered sugar is mandatory, regardless of the freshness of the berries. You can also cook with frozen berries without defrosting (see the description of the experiment at the end of the recipe)

Very carefully, so as not to damage the berries, mix the starch powder mixture and our main character - black currants.

Spread the currants over the dough. We put our cake into a cold oven, turn it on to 180 degrees and leave it there for 50-60 minutes. Regarding the coldness of the oven I must admit that I always put all the pastries (except for the yeast ones) into an exclusively cold oven, I think that it's a matter of taste and habit. Whoever can't stand it, preheat the oven and bake for a shorter amount of time. Whichever option you choose, the baking process will need to be controlled, it depends on the juiciness of berries, and it depends on your particular oven.

Our minutes of waiting have flown by. Let's take the pie out of the oven.

Remove the sides of the mold and cool the pie.

Sprinkle the cake with powdered sugar again. The cake is ready, enjoy your tea time!

Nutritional Value:

Whole Dish:
Calories
2363.5 Calories
Protein
41.4 g
Fat
49.8 g
Carbohydrates
437.5 g
Per Serving:
Calories
337.6 Calories
Protein
5.9 g
Fat
7.1 g
Carbohydrates
62.5 g
100g:
Calories
218.8 Calories
Protein
3.8 g
Fat
4.6 g
Carbohydrates
40.5 g

Salt, Flour, Wheat Flour, Sugar, Butter, Sweet, Starch, Milk, Baking powder, Baking, Powdered sugar, Blackcurrant, Soft, Cakes, Vanillin, Pastry

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