Red and Green Currant Pie

Country cooks are skillful in using the fruits of the woods and field—currants, for instance. Some pie bakers choose red-ripe fruit, but most of them prefer currants that are either half ripe or mostly green with a few berries starting to blush or turn color.

You may be able to buy or grow red currants if you live where the wild fruit is not available. (Most of the commercial production goes to the producers of that marvelous spread, currant jelly.) In the majority of neighborhoods fresh currants are becoming a rare treat. Their season is short, so farm homemakers lose no time in making pies when currants are ripe.