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.