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Currant Pie

AuthorMaria
homemade currant pie
Yields1 Serving
 9-inch pastry shell
 1 cup cane sugar or honey
 3 tbsp whole wheat flour
 3 cups currants
  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
1

Prepare your pie crust (either homemade or premade).

2

Preheat oven to 425°F.

3

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.

4

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

5

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.

6

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

Ingredients

 9-inch pastry shell
 1 cup cane sugar or honey
 3 tbsp whole wheat flour
 3 cups currants
  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

Directions

1

Prepare your pie crust (either homemade or premade).

2

Preheat oven to 425°F.

3

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.

4

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

5

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.

6

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

Currant Pie

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