Redcurrant Pie

June 25, 2011 25 0

Redcurrant Pie

Redcurrant Pie

(adapted from Kulinarske tajne)

Crust

150 g wholewheat flour
100 g ground hazelnuts
50 g oatmeal
1 egg
2 Tbsp oil
2 Tbsp honey
100 g sour cream

In a bowl mix flour, hazelnuts and oatmeal. In a separate bowl lightly beat the egg, sour cream, honey and oil. Add to the dry ingredients. Knead and transfer into a fridge for about 30 minutes.

Line 3 16cm diameter spring-form (or tart) pans with baking paper. Flatten the dough thin and evenly pat it onto the bottom and up the sides of the pans. Transfer into a fridge while you prepare the filling.

Filling

500 g redcurrants
3 egg whites
1/4 tsp ground cinnamon
1 sachet (2 tsp) vanillin sugar
100 g sugar
100 g ground hazelnuts
2 Tbsp oatmeal
a pinch of salt

Beat egg whites with a pinch of salt. Gradually add sugar, mixing continuously, until they form soft peaks. In a separate bowl combine hazelnuts, cinnamon, vanillin sugar and oatmeal and then carefully fold it into the egg whites. Finally, stir in redcurrants. Fill crusts with the filling.

Bake in a preheated oven on 200°C (390°F) for about 40 minutes.

Note: This is my entry to the ‘Simple and in Season’ – June event.

25 Comments
  • Parsley Sage
    June 25, 2011

    Beautiful pie! Love the colors :) Buzzed!

  • Erin @ Dinners, Dishes and Desserts
    June 25, 2011

    This looks so pretty! Love the hazelnuts in there, they are so yummy!

  • Tina@flourtrader
    June 25, 2011

    This is a unique and tasty post-first recipe I have seen with red currants. Thanks for sharing the recipe for this lovely pie. Great post.

  • Sandra's Easy Cooking
    June 25, 2011

    Ohh this is incredible looking pie..predivno izgleda!!!

  • Ann
    June 25, 2011

    Wow – that looks delicious and your pictures are amazing! Good luck with the entry!

  • jaisy
    June 25, 2011

    pie looks yummy n cute presentation

  • Sasha @ The Procrastobaker
    June 25, 2011

    So vibrant! Looks wonderfully jam packed with berries, absolutely delicious im sure :)

  • wanda
    June 25, 2011

    I think our currants are over but I’m bookmarking your recipe to try next season. Looks pretty and good.

  • Elyse
    June 25, 2011

    Omg I love red currants sooo much! I was just talking about how they are going to be in season soon and that I want to go pick my own! I’m so excited to try this recipe!

  • Jessica
    June 25, 2011

    These look so beautiful and tasty!! I love the hazelnuts that you used for the crust!

  • Nicole @ itsfeedingtimeatthezoo
    June 26, 2011

    Wow, what a lovely looking pie, and from looking at the recipe, tasty too!

  • Tamara
    June 26, 2011

    ovo odlično izgleda! Obožavam ribizle u kolačima

  • diana
    June 26, 2011

    ЗАВТРА ПРИГОТОВЛЮ))

  • Lilla
    June 27, 2011

    Amazing pie Marija…and nice photo :)

  • Shri
    June 28, 2011

    Beautiful posts Marija!

  • Katia
    June 30, 2011

    Marija, Katarina je :) Nadam se da se secas, pomagala si mi da uradim radove na temu ”Kulinarski blogova”, i samo da ti javim, da sam objavila radove, i da mozes pogledati kada budes imala vremana. Izvini, sto je sa debelim zakasnjenjem!
    Na ovoj stranici : http://tastetryandtellaboutit.blogspot.com/2011/06/o-hrani-na-papiru.html

    Pozdrav!

  • Working London mummy
    July 3, 2011

    This looks great! Very different and I love the colours

  • Ren Behan - Fabulicious Food!
    July 13, 2011

    Thank you so much, Marija, for sharing this recipe with Simple and in Season. It looks truly delicious. A round-up is coming today.

  • Timo
    August 1, 2011

    Since red currants are in season, a friend and I tried this recipe and it turned out excellent. Crumbly and nutty, yet fresh and zesty with the currants.

  • Francesca
    August 26, 2012

    Made it ! I have sub the oatmeal with quick cooking oats and the currants with strawberries.
    The crust was so so and the filling very good.
    I love your site and enjoy trying your recepies.
    Francesca
    Miami

    • Marija
      August 27, 2012

      Thank you Francesca!!!

  • Jana
    October 6, 2012

    i love red current, but ridiculously expensive in USA and that is if you can even find it. I think i use rhubarb with strawberries instead red current. Why whole wheat flour?
    I love all your recipes, I am originally from Czech republic, love to bake and eating it too.
    Thank you for sharing your recipes.

    • Marija
      October 6, 2012

      Jana, thank you!

      The recipe for crust is something just I had in my mom’s recipe book for a very long time and when I was making this, I just thought of it. Guess you can use any recipe for the crust that you like, but this one inspired me to use oatmeal in a filling too.

      Red currants are expensive here too, but I’m lucky to have a few shrubs in my country house. Actually, when our shrubs got big and started to have fruit, I realized why it is so expensive. When ripe, the berries are supposed to be picked with a great deal of care, almost like raspberries. I suppose that’s why they charge so much for them.

  • Jana
    October 8, 2012

    Thanks for responding. I will try your crust, because moms recipe are always best. Do you think rhubarb with strawberries will be good to use?
    Thanks again and I wish I had your skills in baking.

    • Marija
      October 11, 2012

      Guess rhubarb will be fine. Let me know when you make it :)

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