RED CURRANT AND RASPBERRY PIE
The bold, tart taste of red currants is an intriguing addition to more familiar raspberries in this pie bursting with the flavors of summer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 ten-inch pie
Number Of Ingredients 12
Steps:
- On a lightly floured work surface, roll out half the dough into a 1/8-inch-thick circle about 12 inches in diameter. Drape dough over a 10-inch pie plate; transfer to refrigerator to chill, about 30 minutes.
- Whisk together the egg and milk to make an egg wash; set aside. In a medium bowl, mix together currants, raspberries, tapioca, lemon zest and juice, and granulated sugar. Once fruit is coated, turn out mixture into pie pan. Dot top of filling with butter.
- Preheat oven to 425 degrees. Roll out remaining dough to the same size and thickness as chilled dough. Brush rim of chilled dough with egg wash; place other piece of dough on top, and trim to 1/2 inch over edge of pan. Crimp edges; place pie in freezer (about 20 minutes) or refrigerator (about 40 minutes) until firm.
- Remove from freezer. Cut a few slits in top. Brush with egg wash, and sprinkle with sanding sugar, if desired. Bake 20 minutes. Reduce heat to 350 degrees. Continue baking until juices are bubbling and crust is golden brown, about 40 minutes more. Let cool before cutting and serving.
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Dheeroz Budhathoki
[email protected]This pie was a bit too sweet for my taste, but it was still good. I think next time I'll try using less sugar in the filling.
Jobed Ali
[email protected]I love this pie! The combination of red currants and raspberries is perfect. The crust is also very good. I would definitely recommend this pie to anyone who loves fruit pies.
Alana Mccoy
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was bursting with flavor. I will definitely be making this pie again.
Mirza Nahid
[email protected]I made this pie for a party and it was a huge hit! Everyone loved it. The crust was perfect and the filling was delicious. I will definitely be making this pie again.
Hampton Figueroa
[email protected]This pie was a bit too tart for my taste, but my husband loved it. He said it was the best pie he's ever had. I think next time I'll try using a different type of berry, like blueberries or strawberries.
DarkIcy64
[email protected]I'm not a huge fan of pies, but this one was really good. The filling was tart and sweet, and the crust was flaky and buttery. I would definitely recommend this pie to anyone who loves fruit pies.
Thokozani Eric Magalela
[email protected]This pie is a keeper! I made it for a potluck and it was a huge hit. Everyone loved the unique flavor combination of the red currants and raspberries. The crust was also perfect - flaky and buttery. I will definitely be making this pie again.
Toby Madden
[email protected]I was looking for a new pie recipe to try, and this one caught my eye. I'm so glad I made it! The pie was absolutely delicious. The crust was flaky and the filling was bursting with flavor. I will definitely be making this pie again.
Johnny Perez
[email protected]This was my first time making a red currant and raspberry pie, and it turned out great! The instructions were easy to follow and the pie baked up beautifully. The only thing I would change is to use a bit less sugar in the filling. It was a little to
Nilah Pretty
[email protected]I've made this pie several times now, and it's always a hit. The filling is so flavorful and the crust is perfect. I like to add a little bit of lemon zest to the filling for an extra burst of flavor.
Steven Bisimwa
[email protected]This pie was a delightful treat! The combination of red currants and raspberries was perfect, with the tartness of the currants balancing out the sweetness of the raspberries. The crust was flaky and buttery, and the filling was thick and juicy. I wi