Someone suggested that I make a currant pie with all of my currants. I haven't ever had a currant pie - it was wonderful - I can't believe I never thought of making a pie with them before!
Here it is before it went in the oven:
And here is it looking beautiful coming out:
And here is the recipe I used: I am gfcf (gluten free and casien/dairy free) - so just substitute a normal pie crust if you are not. I also am trying to use all natural/organic items so I am avoiding white refined sugar as much as possible. Enjoy!
2 uncooked pie crusts (I made mine using a mix from Miss Robens)
4 cups fresh currants
¼ cup tapioca
½ cup raw honey*
2 tablespoons margarine melted (I used Earth Balance Sticks)
½ teaspoon cinnamon
½ teaspoon nutmeg
Preheat oven to 450 degrees F.
Roll out ½ of the pastry and line a pie plate (I only cook in glass pie plates – using aluminum is not good for your health)
In a medium bowl mix currants, tapioca, honey, margarine, cinnamon and nutmeg
Pour mixture into pie crust
Roll out remaining dough and place over the filling – or cut into strips and place on pie lattice style. Trim, seal and crimp edges – if you put a solid top crust on, be sure and cut steam vents in it.
Bake for 15 minutes, then reduce heat to 350 degrees F and bake for 45 to 60 minutes more. Cool to room temperature on a wire rack before serving.
*Adjust the amount of honey to your preferred level of sweetness