Name: Currant Pie
Ingredients: 9-inch pastry shell; 1 cup cane sugar or honey; 3 tbsp whole wheat flour; 3 cups currants; ⅓ cup water; 1 cup whole wheat flour; ½ cup cane sugar; ½ cup chopped nuts (optional); 3 tbsp butter; 1 tbsp olive oil or coconut oil

AuthorMaria

[cooked-sharing]

Yields1 Serving

9-inch pastry shell

1 cup cane sugar or honey

3 tbsp whole wheat flour

3 cups currants

⅓ cup water

Crumb Topping

1 cup whole wheat flour

½ cup cane sugar

½ cup chopped nuts (optional)

3 tbsp butter

1 tbsp olive oil or coconut oil

Prepare your pie crust (either homemade or premade).

Preheat oven to 425°F.

In the bottom of the crust, sprinkle a small amount of the sugar. Mix remaining sugar and flour together. Then add the currants and water. Pour mixture into the pie crust.

Either cover with a second crust into which vent holes have been made or prepare crumb topping as described below.

For the crumb topping: Mix together flour, sugar and nuts (if using). Cut in butter and oil using two knives to make a crumbly mixture. Sprinkle crumb topping over pie filling.

Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 25-30 minutes. Enjoy!

CategoryDesserts, Nut-Free, Summer, Vegetarian

Ingredients