Perhaps this is one of the most beautiful and delicious pies we ever backed. This accurate cut, the juicy texture of the redcurrant that you can see with that tempting pose. All inside a crunchy cover with the creamy touch on the top that just whipping cream can offer. When a pie like this shows up in the kitchen, silence falls, and the senses begin to work, ready for the show to begin.
Servings for 1
Heat oven to 190 ºC.
Mix the redcurrants and cornflour with the sugar.
Line a 18 cm pie dish with one pastry sheet.
Whisk the egg with a fork, then brush a little around the pastry rim.
Fill the pastry with the redberries mixture.
Roll out the remaining pastry and carefully lift on the pastry lid, trim the edges and press to seal.
Brush all over with more egg.
Bake for 30 mins or until golden.
Allow the pie to cool for a few minutes before serving with a dollop of whipped cream and some fresh mint.
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