Redcurrant Pie
Author: berryworld.com
Serves: 4-6
Ingredients
- 400g flaky pastry
- 1 egg white
- 450g redcurrants
- 110g caster sugar
- 2 tbsp cornflour
- 2 tsp grated orange zest
- 150ml double or whipping cream
- few drops vanilla essence
Method
- Roll out just over half the pastry thinly to a circle at least 1.5cm wider than the size or your pie plate or tin.
- Ease it into the tin and trim the edges.
- Lightly beat the egg white with 1tbsp water and brush a little over the pastry.
- Chill.
- Preheat oven to 200C/Gas 6.
- Rinse the redcurrants and dry.
- Ease the redcurrants off their sprigs into a bowl.
- Stir the sugar and cornflour together with 1tsp orange zest, then into the fruit.
- Pile the fruit into the pastry case.
- Roll out the rest of the pastry large enough to cover the pie.
- Put a pie funnel in the centre and dampen the pastry edges with water.
- Place the lid on top, seal the edges and trim off any excess.
- Flute the edges.
- Glaze with the rest of the egg white and bake in the upper oven for about 30 mins until golden and crisp.
- Remove from oven, sprinkle with sugar and serve with the whipped cream flavoured with vanilla and the remaining 1tsp orange zest.
