Redcurrant pie

Redcurrant Pie
Serves: 4-6
  • 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
  1. 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.
  2. Ease it into the tin and trim the edges.
  3. Lightly beat the egg white with 1tbsp water and brush a little over the pastry.
  4. Chill.
  5. Preheat oven to 200C/Gas 6.
  6. Rinse the redcurrants and dry.
  7. Ease the redcurrants off their sprigs into a bowl.
  8. Stir the sugar and cornflour together with 1tsp orange zest, then into the fruit.
  9. Pile the fruit into the pastry case.
  10. Roll out the rest of the pastry large enough to cover the pie.
  11. Put a pie funnel in the centre and dampen the pastry edges with water.
  12. Place the lid on top, seal the edges and trim off any excess.
  13. Flute the edges.
  14. Glaze with the rest of the egg white and bake in the upper oven for about 30 mins until golden and crisp.
  15. Remove from oven, sprinkle with sugar and serve with the whipped cream flavoured with vanilla and the remaining 1tsp orange zest.


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