Red Currant Pie or Is It Cake
Indulge in the sweet-tart magic of Red Currant Pie—or is it cake?—a dessert that blurs the line between pie and confection, making it a true showstopper for currant lovers. Featuring a buttery, flaky crust as the base, it’s layered with juicy, macerated red currants that provide a refreshing tang, perfectly counterbalanced by a cloud-like meringue topping that’s beautifully golden and crisp. This elegant dessert combines simple ingredients like fresh red currants, egg whites, and powdered sugar to create a refined treat that’s stunning yet surprisingly easy to make. Perfect for summer gatherings or as a stunning centerpiece, this red currant pie-cake hybrid delights in every bite. Serve it with a dollop of whipped cream for a truly unforgettable experience!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 120 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar (for crust)
- 2 large Egg yolks
- 30 ml Cold water
- 400 grams Red currants (fresh)
- 100 grams Granulated sugar (for filling)
- 3 large Egg whites
- 100 grams Powdered sugar (for meringue)
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (350°F). Grease and lightly flour a 9-inch pie dish.
To make the crust, combine the all-purpose flour and granulated sugar (50g) in a mixing bowl. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse breadcrumbs.
Add the egg yolks and cold water. Mix gently until the dough just comes together. Do not overwork the dough. Wrap it in plastic wrap and refrigerate for 15 minutes.
Roll out the chilled dough on a floured surface into a circle large enough to fit your pie dish. Transfer the dough to the dish, pressing it gently into the edges. Trim any overhang and prick the base with a fork. Blind bake the crust for 10 minutes.
While the crust is baking, combine the red currants and 100g of granulated sugar in a bowl. Set aside to macerate.
Remove the crust from the oven and let it cool slightly. Spread the macerated red currants evenly over the bottom of the crust.
To make the meringue, beat the egg whites and a pinch of salt in a clean, dry bowl until soft peaks form. Gradually add the powdered sugar, one tablespoon at a time, while continuing to beat until stiff and glossy peaks form. Add the vanilla extract and beat briefly to combine.
Spread the meringue over the red currants, making decorative peaks with a spatula if desired.
Bake the pie for 25-30 minutes, or until the meringue is golden and crisp on the outside.
Allow the pie to cool completely before slicing. Serve as-is or with a dollop of whipped cream for extra indulgence. Enjoy!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 35.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
