RED CURRANT PIE
Ingredients
1 ½ cups plain flour
1 tsp baking powder
½ cup butter, softened
½ cup sugar
2 egg yolks
1 ½ tsp grated lemon zest
2 egg whites
½ cup white sugar
2 ¼ cup red currants
1 tsp baking powder
½ cup butter, softened
½ cup sugar
2 egg yolks
1 ½ tsp grated lemon zest
2 egg whites
½ cup white sugar
2 ¼ cup red currants
Method
To make dough – in a medium bowl sift together flour and baking powder.
Cream the butter and sugar together until pale and creamy add the egg yolks and lemon zest, beat until well combined. Add the dry ingredients and mix until just combined. Turn out onto work surface and bring together to form a ball. Wrap in plastic wrap and chill for 30 minutes.
Pre heat oven to 165C
Roll out the dough to fit the base of a round springform cake tin. Bake for 25 minutes or until golden.
To make filling – in a medium bowl, beat egg whites until stiff, gradually incorporate the sugar whilst beating, add the cornflour and fold through. Finally fold through the redcurrants. Pour into pie crust and bake for 10- 15 minutes or until the top is lightly browned and firm to touch.
Cool slightly before serving.
Cream the butter and sugar together until pale and creamy add the egg yolks and lemon zest, beat until well combined. Add the dry ingredients and mix until just combined. Turn out onto work surface and bring together to form a ball. Wrap in plastic wrap and chill for 30 minutes.
Pre heat oven to 165C
Roll out the dough to fit the base of a round springform cake tin. Bake for 25 minutes or until golden.
To make filling – in a medium bowl, beat egg whites until stiff, gradually incorporate the sugar whilst beating, add the cornflour and fold through. Finally fold through the redcurrants. Pour into pie crust and bake for 10- 15 minutes or until the top is lightly browned and firm to touch.
Cool slightly before serving.
Comments
Thank you to Butlers Berry Farms for supporting this demonstration.
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