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Fresh Currant Pie
Preparation info
- Difficulty
Medium
Appears in
Published 1972
Just tart enough, very juicy; the filling has gorgeous bright color
Ingredients
- Pastry for 2-crust pie
3 c 1½ c
Method
- Drain currants. Place in a bowl and crush lightly with spoon.
- Combine sugar, tapioca and salt. Add to currants and stir gently to mix.
- Turn into pastry-lined 9" pie pan; dot with butter. Adjust top crust; flute edges and cut vents.
- Bake in hot oven (425°) until crust is golden and the juices are bubbly, 35 to 45 minutes.