For an extra burst of flavor, consider macerating the red currants in a tablespoon of Grand Marnier or other orange liqueur for 30 minutes before folding them into the meringue. Ensure your egg whites are at room temperature for maximum volume when whipping the meringue. If the crust starts to brown too quickly during the final bake, tent it loosely with aluminum foil. Fresh red currants are best, but frozen (and thawed) can be used in a pinch. Be sure to drain them well.
Red Currant Pie
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs 25 mins
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SERVING10 People
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VIEWS163
A delightful Red Currant Pie recipe, bringing a taste of European tradition to your kitchen. The tartness of the red currants perfectly complements the sweet, meringue-like topping, creating a symphony of flavors in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol65 mg
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Fiber2 g
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Protein4 g
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Saturated Fat6 g
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Sodium115 mg
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Sugar22 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Dough (30 minutes resting time): In a medium bowl, sift together the flour and baking powder. Cut in the softened butter until the mixture resembles coarse crumbs. Add the 1/2 cup sugar, egg yolks, and lemon zest. Mix until a dough forms. Cover and refrigerate for at least 30 minutes.
02 Step
Recipe View Preheat and Prepare (15 minutes): Preheat oven to 325°F (165°C). Grease the bottom and sides of a 10-inch springform pan.
03 Step
Recipe View Shape and Bake Crust (25 minutes): On a lightly floured surface, roll the dough into a 10-inch circle. Carefully transfer the dough to the prepared springform pan, pressing it evenly against the bottom and sides. Bake in the preheated oven for about 25 minutes, or until the crust is lightly golden.
04 Step
Recipe View Prepare Meringue Filling (10 minutes): While the crust is baking, in a clean, grease-free glass or metal bowl, beat the reserved egg whites until stiff peaks form. Gradually add the remaining 1/2 cup sugar and cornstarch, beating continuously until glossy and smooth. Gently fold in the red currants.
05 Step
Recipe View Final Bake (10 minutes): Pour the red currant mixture over the partially baked crust. Return the pie to the oven and bake for an additional 10-15 minutes, or until the meringue topping is lightly browned.
06 Step
Recipe View Cool and Serve (60 minutes): Allow the pie to cool completely to room temperature before removing it from the springform pan and serving. This allows the filling to set properly.
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Magali Mcclure
Jun 25, 2025I used frozen red currants and it worked out great. Just made sure to drain them really well before adding them to the meringue.
Gabe Senger
May 17, 2025Next time, I might add a bit more lemon zest to the crust for an extra citrusy kick.
Rylee Dach
Feb 24, 2024The crust was so easy to make and came out perfectly golden. I will definitely make this again!
Rudy Stark
Jan 21, 2024This pie was a hit! The meringue was perfectly sweet and the red currants added such a unique tartness.