Indulge in the heavenly taste of this homemade red currant pie. The tartness of the red currants combined with the sweetness of the pie crust creates a perfect balance of flavors. This classic American dessert is easy to make and will be a crowd-pleaser at your next gathering. Enjoy a slice of this red currant pie with a scoop of vanilla ice cream for a truly delightful treat.
Ingredients
- 2 cups red currants, washed and stems removed
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon salt
- 1 package (9 inches) store-bought pie crust
- 1 tablespoon milk
- 2 teaspoons granulated sugar (for sprinkling)
Directions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the red currants, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Gently mix until the sugar and cornstarch are evenly distributed and coat the currants.
- Line a 9-inch pie dish with one pie crust. Pour the red currant mixture into the pie dish, spreading it evenly.
- Cover the top of the pie with the second pie crust. Seal the edges by pressing them together with your fingertips or using a fork. Make a few small slits in the top crust to allow steam to escape during baking.
- Brush the top crust with milk and sprinkle it with 2 teaspoons of granulated sugar for a golden and slightly sweet finish.
- Place the pie dish on a baking sheet to catch any drips. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and let it cool for at least 1 hour before serving. This allows the filling to set.
- Serve the red currant pie at room temperature or slightly warmed. Enjoy!
