Best 4 Red Currant Pie Or Is It Cake Recipes

RED CURRANT CAKE

Steps:

• Preheat oven to 375 degrees. Prepare a 9 inch spring-form cake pan by greasing it with butter. Set aside.
• In a large mixing bowl, using a hand-held mixer, beat together the sugar and butter until light and fluffy (about 3-4 minutes.)
• Add the eggs, vanilla extract, and milk. Beat into the sugar and butter mixture until just incorporated. Set aside.
• In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed together.
• Add the red currants and fold into the batter with a rubber spatula.
• Pour into prepared spring-form cake pan and set aside.
• Add all ingredients (with the exception of the red currants) to a bowl and mix together with your hands, pressing the butter into the other ingredients until a crumbly mixture has formed.
• Loosely crumble this mixture over the cake.
• Top with the remaining 1/4 cup red currants. (Optional)
• Bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
• Once you remove the cake from the oven, it is very important to leave the cake in the pan. Place the pan onto a wire cooling rack. Leave the cake to cool for 30 minutes. Remove the cake from the pan and allow to fully cool before serving.

RED CURRANT PIE

Steps:

• 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 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Roll out dough and put into a springform pan.
• Bake in oven for 25 minutes, or until golden yellow.
• To Make Filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes. Fold currants into mixture and pour into pie crust.
• Bake in oven for 10 minutes, or until top is lightly browned.

RED CURRANT AND RASPBERRY PIE

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.

RED CURRANT FOOL

Steps:

• Melt the butter in a large skillet set over medium heat, and stir in the currants and sugar. Cover, and reduce heat to low. Cook, stirring occasionally, until the sugar has dissolved and the currants have softened, about 5 minutes.
• Remove the skillet from the heat, and lightly crush the fruit with the back of a wooden spoon. Don't mash to a puree; some texture should remain. Transfer the mixture to a bowl, and cool completely in the refrigerator before proceeding.
• In a small bowl, whisk the cream until it holds soft peaks. Set aside 1/2 cup fruit mixture. Gently fold the whipped cream into the remaining fruit mixture, leaving it marbled. Serve immediately in individual bowls, garnished with a spoonful of the reserved fruit mixture.