I know that the red currant season is long gone but couldn’t resist posting the recipe for that pie. Looks stunning and tastes beautiful, sweetness of the meringue combined with sour taste of the redcurrant. so good!
for the dough
250g wheat flour
200g unsalted butter, cold
50g icing sugar
pinch of salt
1/2 tsp baking powder
4 egg yolks (keep egg whites for the meringue)
for the meringue
4 egg whites
200g caster sugar
3 tsp potato starch
for the fruit
3 tbsp potato starch
HOW TO MAKE?
1. Sieve the flour onto the pastry board. add icing sugar, baking powder, salt and cold butter. Chop it all together with a big knife, until the pieces of butter are very small. Add egg yolks and knead the dough quickly.
2. Roll the dough out and move it into a greased with butter form (26x36cm). Make holes in a dough with a fork. Preheat the oven to 170 degrees. Bake for 20 minutes, until golden colour.
3. Rinse the redcurrants, dry them and separate the fruits from the stalks. Mix the fruits with the potato starch.
4. Beat the egg whites with an electric mixer until you get a firm foam. Keep beating the eggs, gradually adding sugar, for about 5 more minutes. You should get a thick and glossy mixture. At the end add the potato starch and mix again quickly.
5. Spread the redcurrants on the half-baked cake bottom. Add the meringue mixture on top of the fruit, spreading evenly.
6. Bake for about 20 minutes at 170 degrees. After that time, decrease the temperature to 60 degrees and, with the fan on, ‘dry’ the meringue for another 10 minutes. Thanks to that, our meringue will be dry and crispy, not sticky. After taking the cake out of the oven, let it chill for about 15 minutes. Done!