Juicy red currants have a perky berry flavour that is often used only for jellies. Can you believe that some people find the seeds too crunchy for a pie? Slivered almonds provide perfect camouflage, making this a must-try recipe for fruit pie fans.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2004
Ingredients
Filling:
Glaze:
Method
On generously floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Roll around rolling pin; unroll over 9-inch (23 cm) pie plate, gently pressing in dough to fit. Trim to 3/4-inch (2 cm) overhang.
Roll out remaining pastry to scant 1/4-inch (5 mm) thickness for top shell; transfer to rimless baking sheet. Refrigerate pastry and pie shell until firm, 1 hour.
Filling: Scatter almonds over pie shell. In bowl, whisk sugar with flour; toss with currants, cherries and almond extract until coated. Pour into pie shell. Dot with butter.
Brush pastry on rim of pie shell with water; fit pastry top over filling. Trim, leaving 3/4-inch (2 cm) overhang; fold overhang under pastry rim. Seal and flute edge.
Glaze: Brush cream over pastry; sprinkle with sugar. Cut 4 steam vents in centre. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is bubbly, 50 to 60 minutes. Let cool on rack. (Make-ahead: Cover and set aside at room temperature for up to 24 hours.)
Nutritional facts <b>Per serving:</b> about
- Sodium 287 mg
- Protein 7 g
- Calories 600.0
- Total fat 28 g
- Cholesterol 69 mg
- Saturated fat 14 g
- Total carbohydrate 83 g
%RDI
- Iron 19.0
- Folate 24.0
- Calcium 5.0
- Vitamin A 23.0
- Vitamin C 22.0
