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Once a year is not enough

July 6, 2010

This year our garden is unfortunately under construction.  We used to have 4 raised beds in between two linden trees in our backyard, it was nice but there were a few problems.  One was the location, they were right in the middle of the yard so that meant that we S. Geek had to mow all the way around them, there wasn’t anywhere open for the kids to run that wasn’t right next to our pool.  The other problem was they were only about 6 inches off the ground and that meant that I had to practically lie down to pick cherry tomatoes off the bottom branches of the plants.  I’m tall, 5’10” S. Geek is 5’11” and since I’ve been this height since I was 12 I have a thing about stuff being too short for me.  So S. Geek decided to level the aging beds and thank goodness because the ants were taking them over anyway and build me two 4X16 beds that are a whole 2 feet high!  Only one of them is done but since it’s July it’s not looking like we’re going to have a huge veggie crop this year.  However, we do have a very well established raspberry patch, 2 baby blueberry bushes, and a beautiful 5ft high red currant bush.  Every year I spend a crazy amount of time for very little return because it takes about 20 minutes to pick only 1 cup of berries.  I usually only get enough for a pie, a batch of jelly, and if I’m lucky a batch of scones.  When I originally moved here, I had no idea what red currants were for…seriously I had never even tried one or tasted it.  But now that we get this bounty every year, I eagerly anticipate the juicy red berry arrival.

S. Geek would say that since it’s the first fruit in our yard to become available it’s his favourite but I beg to differ.  It’s the pie, it’s all about the pie.

start with 2.5 cups of beautiful red currants

Make your crust, no need to get out your mixer just use a spoon.

Have your adorable assistant pat it into a springform pan

Throw that bad boy into the oven and bake the crust until it is very lightly golden brown.  While you are waiting, go ahead and whip up the egg whites with the sugar and cornstarch.

After you've whipped up your egg whites, have adorable assistant fold in the red currants.

Once the crust is done, pour the topping ontop, increase your oven temp to 400 degrees and throw it back in there until the tips of the meringues are golden.

This seems to take me a different amount of time every year, but 20 minutes ought to do it.

How pretty!!!

Cake isn't a huge lemon fan, but she loved the topping! Nay, of course ate every last crumb.

Red Currant Pie

1.5 c flour

1 tsp baking powder

1/2 c butter

1/2 c sugar

2 eggs, separated

zest from one lemon

Additional 1/2 c sugar

2 tsp cornstarch

2.5 c red currants

Crust (preheat oven to 325 degrees):

1. Sift flour and baking powder, add butter, sugar, egg yolks and zest.  Stir together until dough forms.

2.  Pat into a springform pan and then bake @ 325 for 25 minutes

Filling (once crust is out of oven increase oven temp to 400 degrees):

1.  Beat egg whites until stiff peaks form, add in sugar and cornstarch and beat for about 3 minutes.

2.  Gently fold in red currants, then pour into your crust.

3.  Bake in your 400 degree oven for approximately 20 minutes or until peaks are lightly browned.

Let cool, and enjoy!

I seriously recommend this pie, but just a forewarning it’ll take 100 million years to pick all the berries.  jk!



2 Comments leave one →
  1. June 10, 2012 4:37 am

    I came across your post whilst Googleing ‘what can I do with redcurrants’ so I am very pleased to meet you Jen and thank you for your help…..I am

    have a nice day Patrecia


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