Redcurrant Pie

Redcurrant Pie

Redcurrant Pie

(adapted from Kulinarske tajne)


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.


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.


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

  2. 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!

  3. 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.

  4. 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.

  5. 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.

    • 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.

  6. 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.

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