Fresh Currant Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Just tart enough, very juicy; the filling has gorgeous bright color


  • Pastry for 2-crust pie
  • 3 c. washed, stemmed currants
  • c. sugar
  • 3 tblsp. quick-cooking tapioca
  • ½ tsp. salt
  • 1 tblsp. butter or regular margarine


  • 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.