Ingredients with Measurements:
- 2 cups fresh black currants
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 double pie crust
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the black currants, sugar, cornstarch, salt, cinnamon, nutmeg, and lemon juice until well combined.
3. Roll out one of the pie crusts on a lightly floured surface and place it into the pie dish.
4. Pour the black currant mixture into the pie crust.
5. Dot the top of the black currant mixture with the small pieces of butter.
6. Roll out the second pie crust and place it on top of the black currant mixture.
7. Trim the edges of the pie crusts and crimp them together to seal the pie.
8. Cut a few slits in the top of the pie crust to allow steam to escape.
9. Brush the top of the pie crust with a beaten egg.
10. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
11. Let the pie cool for at least 30 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 357
- Fat per serving: 14g
- Carbohydrates per serving: 57g
- Protein per serving: 2g
Substitutions for ingredients:
- Fresh black currants can be substituted with frozen black currants.
- Granulated sugar can be substituted with brown sugar.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
- Lemon juice can be substituted with lime juice.
Variations:
- Add a tablespoon of orange zest to the black currant mixture for a citrusy twist.
- Substitute the ground cinnamon and nutmeg with ground ginger for a spicier flavor.
- Add a tablespoon of vanilla extract to the black currant mixture for a richer flavor.
Tips and tricks:
- To prevent the pie crust from getting too brown, cover the edges with foil for the first 30 minutes of baking.
- If the black currants are too tart, add an extra tablespoon of sugar to the mixture.
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage instructions:
- Store the pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie in the oven and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie on a decorative pie plate or platter.
- Garnish the pie with a sprig of fresh mint.
Garnishes:
- Fresh mint leaves
- Whipped cream
- Vanilla ice cream
Pairings:
- Serve the pie with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the filling is too runny, add an extra tablespoon of cornstarch to the mixture.
- If the crust is too dry, brush it with a little bit of milk before baking.
Food safety advice:
- Make sure to wash the black currants thoroughly before using them in the recipe.
- Store the pie in the refrigerator to prevent the growth of bacteria.
Food history:
- Black currants have been cultivated in Europe for centuries and were brought to North America in the 17th century.
Flavor profiles:
- Tart
- Sweet
- Spicy
Serving suggestions:
- Serve the pie warm or at room temperature.
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