Recipe: Currant Tender Pie step by step with pictures | Handy.Recipes

Currant Tender Pie

Cooked currant pie tender

Total Servings: 12

Nutritional Value

Crunchy shortcrust pastry base... A layer of custard mixed with red currants.. And a puffy, no-bake "cap" with the sugar tears.. That's all about it.. About Currant Pie!

Author of the recipe

Ingredients for Currant Pie "tender":

Shortcrust pastry

  • Wheat flour / Flour - 300 g
  • Butter - 200 g
  • Brown sugar (ТМ Mistral) - 100 g
  • Egg yolk - 1 pc
  • Salt (pinches)


  • Milk - 500 g
  • Vanillin (to taste)
  • Corn starch - 30 g
  • Egg yolk - 5 pcs
  • Egg white - 6 woks
  • Sugar - 270 g
  • Red currants - 80 g

How to cook currant pie "tender" step by step with photos

Mix brown sugar TM Mistral with flour and salt.

Cut the firmly cooled butter into small cubes and mix with the sugar and flour mixture.

Add egg yolk and quickly knead the dough.

My dough was crumbly and wouldn't ball, so I added a couple extra tablespoons of very cold water.

We wrap the prepared dough in clingfilm and place it in the fridge for 30-40 minutes.

Preheat oven at 180-190 degrees. Roll out the cooled dough thinly between two sheets of parchment. Place the pastry in the tin (26 cm in diameter) on baking paper. Shape a rim. Then cover the pastry with baking paper and pour on the dry peas (rice or beans). Bake the pastry "blindly" For 20 minutes, then remove the weights along with the paper and continue baking the base for another 5 minutes until it is lightly browned.

Remove the base from the oven and cool it in a mold at room temperature while preparing the filling. For the stuffing peel the currants off the twigs, rinse and put on a sieve (or paper towel). Leave a few whole twigs for decoration.

For the egg yolk cream: In a small saucepan, bring the milk and vanilla to a boil. Separately, in a saucepan we mix the egg yolks with 100 grams of sugar. Gradually add cornstarch to the sugar-yolk mixture.

Add hot milk to the egg yolks in the saucepan. Place the saucepan on a low heat (or a water bath), stirring constantly, until the cream has thickened. DO NOT BOIL!!! Let the cream cool until it is warm.

Fold the red currants into the cooled cream. Separately whip the egg whites into a stiff foam, gradually pouring in 150 grams of sugar. The remaining 20 grams of sugar, I left for decoration. Also, before whipping the whites, I put aside a couple of tablespoons of uncracked egg white. What's it for?? I'll tell you later.

If you have already turned off the oven, preheat it again to 180 degrees. Spread the cooled cream of egg yolks and red currants on the shortbread base.

On top gently lay the meringue mass.

Place pie in preheated oven for 20 minutes or until egg whites begin to brown.

Let the finished pie cool completely in the form and only then transfer it to a dish to serve. For decoration, I dipped a few whole sprigs of currants in the previously set out unwhisked egg white, and then in the previously set out granulated sugar. I used the candied currant sprigs to decorate the cake.

Nutritional Value:

Whole Dish:
4398.2 Calories
88.9 g
219.1 g
658.3 g
Per Serving:
366.5 Calories
7.4 g
18.3 g
54.9 g
243 Calories
4.9 g
12.1 g
36.4 g

Salt, Flour, Sugar, Butter, Sweet, Milk, Brown sugar, Egg Yolk, Baking, Berry, Cakes, Baked, Cornstarch, Vanillin, Egg White, Currant, Pastry

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