Redcurrant Pie

[Chez]

This is a German recipe and is a great way to use redcurrants less conventionally. Not only does it taste great, but looks good too. I used fresh redcurrants, but I am sure frozen will work just as well. Also, I didn't make the pastry - used a block of shortcrust from the supermarket (and the redundant egg yolks for making ice cream).

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 cup butter, softened
1/2 cup white sugar
2 egg yolks
1 1/2 tsp grated lemon zest
2 egg whites
2 tsp cornstarch (cornflour)
2 1/4 cups red currants

Shell:
To make dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 mins.
Pre-heat oven to 325 deg F (165C). Roll out dough and put into springform pan.
Bake in oven for 25 mins or until golden yellow.

Filling:
In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch/flour and beat for 5 mins. Fold redcurrants into mixture and pour into pie crust.
Bake in oven for 10 mins or until top is lightly browned.

Enjoy!

[Chanterelle]

it sounds lovely Chez. Do you think it would work with blackcurrants as well?