Pie with currant and red wine

Pie with currant and red wine

Dough:

  • 1 tbsp. flour with a slide
  • 3 tbsp. l. sugar
  • 100 g butter
  • 1 egg yolk
  • a pinch of salt

For filling:

  • 200 grams of black currant
  • 1 tbsp. red wine *
  • 1 tbsp. blackcurrant juice *
  • 1/2 h. L. lemon juice
  • 6 eggs
  • 4 tbsp. l. sugar
  • 1 tbsp. l. butter
  • 1 cinnamon stick
  • 2 cloves bud
  • 1 h. L. vanilla sugar
  • icing sugar for decoration

Cooking method:            

1.In a food processor, combine the flour, sugar, pieces of chilled butter and a pinch of salt because, to form a dry crumb, add the egg yolk, previously beaten with 1 tbsp. l. water and knead the dough uniform (if necessary, add a little water).

2.Roll the dough into a ball, cover with foil and place in refrigerator for at least 30 minutes.

3.Bring to a boil the red wine, black currant and lemon juice with cinnamon and cloves.

4.Remove from heat and pour currant. Leave to infuse for 2 hours.

5.Roll dough to a thickness of 3 mm, and place it in a greased round shape (D-28 cm).

6.Good press, Shots with baking paper and soak in the refrigerator for 1 hour.

7.Then fill in the paper over the baking beans or dried beans and bake for 10 minutes. at t 200 S.

8.Remove the form, remove the beans and paper, reduce the heat to 160 C.

9.Whisk the eggs with sugar, butter and vanilla sugar, add the warmed berry mixture from which the pre-remove all spices, and quickly whisk.

10.Pour the filling into the prepared pie base and bake for 30-40 minutes.

11.Serve sprinkled with powdered sugar.

*The red wine can add zest of 1 lemon (lime, orange), remove the thin shavings and cardamom, to recreate the flavor of the mulled wine. A black currant juice, slightly reducing the number of sugar substitute good liqueur Creme de Cassis.

Pie with currant and red wine

Pie with currant and red wine2

Enjoy your tea!

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