Red Currant Cherry Almond Pie
Juicy red currants have a perky berry flavour that is often used only for jellies. Can you believe that some people find the seeds too crunchy for a pie? Slivered almonds provide perfect camouflage, making this a must-try recipe for fruit pie fans.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 600 |
| pro | 7 g |
| total fat | 28 g |
| sat. fat | 14 g |
| carb | 83 g |
| fibre | 4 g |
| chol | 69 mg |
| sodium | 287 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 19% |
| vit A | 23% |
| vit C | 22% |
| folate | 24% |
-
Flaky pastry
Filling:
3/4 cup (175 mL) blanched slivered almonds
1-3/4 cups (425 mL) granulated sugar
1/4 cup (50 mL) all-purpose flour
3 cups (750 mL) prepared fresh or thawed red currants
1 cup (250 mL) pitted tart cherries
1/2 tsp (2 mL) almond extract
2 tbsp (25 mL) butter
Glaze:
2 tsp (10 mL) 10% cream or milk
1 tbsp (15 mL) granulated sugar
Preparation:
On generously floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Roll around rolling pin; unroll over 9-inch (23 cm) pie plate, gently pressing in dough to fit. Trim to 3/4-inch (2 cm) overhang.
Roll out remaining pastry to scant 1/4-inch (5 mm) thickness for top shell; transfer to rimless baking sheet. Refrigerate pastry and pie shell until firm, 1 hour.
Filling: Scatter almonds over pie shell. In bowl, whisk sugar with flour; toss with currants, cherries and almond extract until coated. Pour into pie shell. Dot with butter.
Brush pastry on rim of pie shell with water; fit pastry top over filling. Trim, leaving 3/4-inch (2 cm) overhang; fold overhang under pastry rim. Seal and flute edge.
Glaze: Brush cream over pastry; sprinkle with sugar. Cut 4 steam vents in centre. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is bubbly, 50 to 60 minutes. Let cool on rack. (Make-ahead: Cover and set aside at room temperature for up to 24 hours.)
Additional Information
-
Tip: If using frozen cherries, thaw and drain well. If using bottled cherries, drain well.
To prepare red and white currants, stem with fingers by gently pulling berries away from fine stems and discarding leaves.
Source
Canadian Living Magazine: July 2004
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »