Apple and Black Currant Pie

  • Type: Dessert
  • Prep Time: 35 min
  • Bake Time: 45 min
  • Servings: 8

While you can't go wrong with a classic apple pie, blackcurrants give this go-to cool-weather dessert a tangy twist and rich purple colour. The winning combination of a slightly tart filling, golden, buttery pastry and a side of cream or ice-cream (or both!) will have you going back for seconds.

INGREDIENTS

  • 2 2/3 Cups all purpose (plain) flour
  • 1 Pinch salt
  • 3/4 Cups butter (cubed)
  • 2 Tablespoons confectioner's sugar
  • 1/4 Cup iced water + extra, as required
  • 2 Large egg yolks
  • 1 1/2 Pound tart apples, such as Granny Smiths
  • 1 Cup frozen CurrantC™ Black Currants
  • 1/3 Cup sugar
  • 2 Tablespoons all purpose flour
  • 1 Teaspoon ground cinnamon
  • 2 Teaspoons finely grated lemon zest
  • 1 Tablespoon butter
  • 1 Tablespoon milk

PREPARATION

Preheat oven to 400º F

  • Pastry
    • Lightly grease a 9-inch pie pan.
    • Process the flour, salt, and butter in a food processor until the mix resembles fine crumbs.
    • Add confectioner's sugar and blend.
    • Combine water and egg yolk in a small bowl and gradually add to the flour mixture until it comes together as a dough.
    • Transfer to a lightly floured work surface and shape into two (2) disks.
    • Cover with plastic wrap (cling film), and refrigerate for 1 hour.
    • Roll the pastry disks out on a lightly floured work surface to 1/4 inch thick.
    • Line the prepared pan with one of the disks, leaving any excess pastry hanging over the edge.
    • Place the other disk on a plate a refrigerate both for 30 minutes.
  • Filling
    • Peel, core, and slice the apples into a medium bowl.
    • Add the Black Currants, sugar, flour, cinnamon, and lemon zest and toss to coat.
    • Spoon the filling into the prepared pie pan and dot with butter.
    • Lay the remaining pastry disk on top, pinch the edges to seal.
    • Trim off any excess pastry.
    • Create leaves and Black Currants out of the remaning pastry to decorate the top.
    • Beat the egg yolk and milk in a small bowl and brush over the pastry.
    • Cut a few slits in the pastry using a small knife to allow steam to escape during baking.

BAKING

  • Bake for 40 - 45 minutes, or until pastry is golden brown and the filling is cooked.
  • Serve warm or at room temperature with scoops of vanilla bean ice cream.

 

CURRANT RECIPES

NOTES FROM THE FARM

CURRANTC™ STORE