Almond Red Currant Pie

Author: Canadian Living

The bright colour and tart flavour of red currants are harmoniously balanced by slivered almonds and almond flavouring. Half of the currants can be replaced by raspberries, if desired.

  • Portion size 1 serving

Ingredients

  • Pastry for 10-inch double-crust pie
  • 3/4 cups toasted blanched slivered almonds
  • 4 cups stemmed red currants
  • 1 3/4 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon almond extract
  • 2 tablespoons butter
Glaze:
  • 1 egg whites (or 1 tbsp/15 mL light cream)
  • 1 tablespoon granulated sugar

Method

On lightly floured surface, roll out pastry and fit into 10-inch (25 cm) pie plate. Scatter almonds over pie shell.

In bowl, mix red currants, sugar, flour and almond extract; spread over almonds. Dot with butter. Roll out remaining pastry and fit over top; trim and flute edges.

Glaze: Mix egg white with sugar; brush over pastry. Cut 4 steam vents in top.

Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C) and bake for 30 to 40 minutes longer or until pastry is golden and filling bubbling.

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Baking & Desserts

Almond Red Currant Pie

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