Currant Pies, a step-by-step recipe with photos from Svetlana Basta, 580 kcal
Beef, chicken, lamb, pork, cracklings, and various offal can be used as fillings for meat pies. A true pie begins with the dough. Pies are made using...
- Wheat flour
- Milk
- Chicken egg
- Refined vegetable oil
- Granulated sugar
- Dry yeast
- Salt
- Black currant
- Red currant
- Granulated sugar
- Potato starch
- Chicken egg
- Pour warm milk (35–36°C) into a deep bowl. Add a little sugar (literally a teaspoon) and yeast. Stir. Cover with a kitchen towel. Let the mixture sit for a while. A thick foam should form on the surface. If this doesn't happen, the yeast isn't working, and you'll have to start over.
- Separately, lightly whisk the eggs with salt and the remaining sugar. Pour them into the bowl with the milk and yeast mixture. Add the sifted flour and mix thoroughly.
- Add the butter. Knead the dough until it's smooth and elastic. Form it into a ball and let it rise, covered with a towel, in a warm place for about an hour. If time allows, punch down the dough after this time and let it rise again for another half hour.
- When the yeast dough has almost risen, make the filling for the pies. Wash and dry the berries. Transfer to a bowl. Sprinkle with cornstarch. Mix gently.
- Place the dough on the table and punch it down. Divide it into small pieces of equal weight. Form them into balls. Let it rest under a towel for 15–20 minutes to allow the gluten to relax.
- Preheat the oven to 200°C. Flatten the balls one by one into flat cakes. Place a few starch-coated berries in the center of each flat cake. Sprinkle with sugar. Pinch the edges of the dough together to form flat cakes. Place on a baking sheet lined with parchment paper.
- Let the pastries rest under a towel for 20 minutes. Then brush with a lightly beaten egg (or a yolk mixed with water). Bake for 20–25 minutes. Let the finished pies rest under a kitchen towel for about fifteen minutes.
Cherry pies—how wonderful, so summery! Of course, you can make delicious pies with frozen berries, too, but they're especially delicious in season. We're not even sure which we prefer: baked cherry pies or cherry vareniki. But cherry pies have one major advantage: you can take them to work and treat your perpetually hungry colleagues. Not everyone has time to make cherry pies, but there's always a moment to sip tea with them!
This simple blackcurrant pie is so easy to make that you can make it every day! Incidentally, this baked good is perfect for a family tea party at the dacha. The light, crumbly dough perfectly complements the rich flavor of the berries, with a pleasant, refined tartness. And the aroma is beyond words! This simple blackcurrant pie is best made with fresh berries, straight from the bush, but frozen ones are also suitable. There's no need to thaw them: just take them out of the freezer and use them as directed.
Currant cultivation began in the mid-14th to early 15th centuries in Western Europe, primarily as a medicinal plant. The buds, leaves, and berries were used for medicinal purposes.
This blackcurrant pie is perfect for a hot summer. No cloying, no extra fat! The sweet, crumbly pastry and the juicy filling, with a hint of tartness from ripe currants, complement each other perfectly, offering a truly satisfying taste. By the way, if you're planning on inviting guests over for tea, we recommend baking a double batch of blackcurrant pie (filling a whole baking sheet): it disappears very quickly, and it would be a grave mistake to deprive someone of the opportunity to have seconds.
Fresh currant season begins and ends very quickly: it seems like only yesterday the first berries appeared, and now it's time to harvest. And here you really need to hurry, lest you miss the moment when very ripe and juicy berries turn shriveled and tasteless. If you don't have time to process all the berries at once, simply separate them into containers or special bags and freeze them for future use. Our collection includes 15 recipes using frozen black, red, and white currants.