Pie with twisted currants. Frozen currant pie - let it always smell like summer! A selection of fragrant pies from frozen currants

Skillful housewives have always used blackcurrants to make jams, syrups and even wine. Everyone knows this berry as the main supplier of vitamin C and potassium. And now we will prepare a blackcurrant pie. All the proposed recipes are quite simple, the main thing is to choose good berries.

Sand cake with blackcurrant

If you love berry desserts, then you will definitely like this recipe. Blackcurrant pie is a light yet satisfying pastry.

Composition of components:

• 285 g flour;
• ripper spoon;
• half a pack of oil;
• a cup of sweet sand (half for the filling);
• two large eggs;
• a spoonful of citrus zest;
• a spoonful of starch;
• 320 g black berries.

Execution technology:

1. In a deep bowl, mix the flour with the ripper, then add the sweetener, put the butter and beat in the eggs, but only the yolks and proteins will be needed for the filling. Also, for aroma and taste, you can put the zest of any citrus fruit.
2. We knead, and the resulting base is first cooled for 20 minutes, then distributed in shape, be sure to decorate the sides and bake for 20 minutes, setting the temperature to 180 ° C.
3. While the base is cooling, beat the whites with sand, a pinch of salt and starch.
4. We will serve the pie with fresh berries, so we leave half, and put the other together with the protein mass on the cake and send it to the oven for ten minutes.
5. As soon as the pastry has cooled down a bit, sprinkle it with currants and serve with tea.

From puff pastry

Berry puff pastry dessert is a delicate pastry with a fragrant filling. It is difficult to pass by such a delicacy if it is served with whipped cream or a scoop of ice cream.

Composition of components:

• 500 g puff pastry;
• a spoonful of sweet powder;
• one yolk;
• a spoonful of starch;
• 90 g of sweet sand;
• 280 g black berries.

Execution technology:

1. First, defrost the dough and prepare the filling. Pour the berries and sweetener into the blender bowl, grind. Then mix the berry mass with starch. Starch is necessary so that the filling is thick and not spread.
2. We divide the base, roll each part into a layer. We transfer one half to a baking sheet covered with parchment, distribute the filling on top.
3. We make out the second layer with stripes and put it on top of the filling. Should be a pigtail. Tuck the edges, and so that the filling does not come out, we fasten them with toothpicks. Lubricate with whipped yolk and put in an oven preheated to 200 degrees for half an hour.

Currant is a very useful berry, besides, it bears excellent fruit and can be stored for the winter by any means, including freezing.

From frozen berries, you can cook compotes, medicinal fruit drinks, and what a chic frozen currant pie turns out, the recipe of which we will study today in different variations! What a pleasure it is to enjoy fresh pastries on cold winter evenings with a cup of hot tea, but take care of this comfort is needed now.

About the benefits of frozen currants

Even a child knows that currant is one of the most delicious and effective folk medicines for many diseases, and copes well with colds. And what is especially important, both red and black berries retain all their healing qualities even when stored frozen for a long time. Therefore, frozen currant desserts have the same benefits as fresh fruits.

Undoubtedly, in the process of baking under the influence of high temperatures, some elements valuable for the body contained in berries are destroyed, for example, vitamin C.

However, there is so much of this substance in currants (200 mg per 100 grams of berries) that even after heat treatment this vitamin will remain, albeit not in such, but in sufficient concentration for the daily norm.

Frozen blackcurrant pie

Perhaps the most delicious currant pie is curd cake with delicate butter cream and fragrant berries. In preparation, this dessert is relatively quick and very simple. And to make such a treat with your own hands perfectly, we offer you a step-by-step recipe.

Dough Ingredients

• Flour "extra" - 1 cup;
• baking powder - 5 g;
• Butter "Peasant" - 0.15 kg;
• Sugar - 0.1 kg;
• Fatty sour cream - 3-4 tbsp.

Filling Ingredients

• Cottage cheese natural rustic - 0.4 kg;
• Granulated sugar - 180 g;
• Fatty sour cream - 1/3 cup;
• Vanilla sweet powder - 1 pack;
• Corn starch - 2 tablespoons;
• Black currant - 0.3 kg;
• Powdered sugar - 1 tbsp.

How to make frozen currant pie

1. Sift flour through a fine sieve and mix with baking powder.
2. To the dry mixture, add cold butter, grated with small chips, and then grind all the components until crumbly.
3. Next, we introduce sour cream, granulated sugar into the composition, knead the delicate plastic dough and put it in the refrigerator, after wrapping it with cellophane film. Keep the dough in the cold for half an hour.
4. Now let's prepare the filling. Put cottage cheese, 100 g of granulated sugar, sour cream, vanilla and starch into a blender bowl and beat well until a soft, smooth and smooth texture. If your cottage cheese is thick, then you can put 1 tablespoon of starch.
5. We defrost blackcurrants at room conditions in a sieve so that excess liquid drains during the thawing process.
6. We coat the baking dish with a diameter of 22-25 cm along the walls and bottom with oil, sprinkle with flour and put the rolled dough layer into it, forming sides 4 cm high. Several punctures should be made in the cake with a fork so that it does not swell during baking.
7. We fill the cake with curd cream, spread the currant berries on top and sprinkle them with the remaining sugar.
8. The cake should be removed for baking in a convection oven already heated to 180 degrees. The cooking time is half an hour.

The finished pie should not be cut immediately, but you need to let it cool for a while so that the curd filling does not spread. Before serving, each slice of the pie should be sprinkled with powdered sugar.

Butter pie with frozen currant "Snail"

Ingredients

• - 1 glass + -
• - 1 stack + -
• - 2.5 tbsp. + -
• - 1/2 tsp + -
• Dry yeast - 1/2 sachet + -
• - 0.4 kg + -
• Potato or corn starch— 30-40 g + -
• Frozen blackcurrant- 2 glasses + -
• Powdered sugar - 60 g + -
• Sesame - 2 tsp + -

How to cook frozen currant pie

1. Slightly heated milk (no more than 37C) is mixed with sunflower oil, salt, sugar and yeast. Leave the prepared mixture warm for 15 minutes to activate the yeast.
2. Pour the dough into a wide and deep bowl, add the sifted flour and knead an elastic yeast dough that does not stick to your hands.
3. We leave the finished dough warm for 1 hour. Ideally, the volume of the dough should double or triple.
4. Sprinkle thawed currant berries with starch and powdered sugar. The filling is ready.
5. As soon as the dough rises, knead it a little more, lubricating your hands with oil, and spread it on a table sprinkled with flour. Having rolled out the test layer half a centimeter thick, cut it into strips of 10 cm wide. In the center of each strip, lay out a line of filling and fasten the edges of the dough so that you get a long tube with filling. We also carefully glue the ends of the tube so that the filling does not come out during baking.
6. We put the cake in a round heat-resistant form, wrapping it in a spiral, starting from the outer edge to the center.
7. Sprinkle the “snail” with sesame seeds and send it to the hot oven. Baking time - 30 minutes. Baking temperature - 230C.

Lubricate the finished pie with melted butter, leave to rest for 10 minutes and serve!

Pie with red currants frozen in a slow cooker

You can cook chic currant pies at home not only in the oven, but also in a faithful assistant - a slow cooker. And in this smart kitchen utensils, even the simplest recipe can turn into a real culinary miracle.

Ingredients

• Frozen red currant - 1.5 cups;
• Selected eggs - 4 pcs;
• High-grade flour - 210 g;
• Sugar - 220 g;
• Baking powder confectionery - 7 g;
• Starch - 1 tbsp;
• Salt - a pinch.

How to bake a frozen currant pie

1. Put the currant berries in a sieve and defrost at room temperature so that the excess juice stacks.
2. Beat the eggs with sugar and a pinch of salt until stiff peaks, and then add the mixture of flour and baking powder into the protein foam in portions, mixing the dough with a spatula from the bottom up.
3. Thawed and drained currants are mixed with starch and transferred to the dough.
4. Pour the pie mixture into a greased and sprinkled with semolina multicooker form. We set the "baking" mode on the taskbar and the timer for 40 minutes. In the process of baking the cake, the lid of the multicooker must not be opened, otherwise the biscuit will fall off.

The finished frozen currant pie can be sprinkled with powdered sugar, coconut flakes, poured with icing or topped with whipped cream or protein cream. But even without additional solutions, this dessert is very tasty and self-sufficient.

Currant pie is a very profitable thing, especially in my case.

Judge for yourself - summer is in the yard, and the freezer is still full of berries. It seems that the whole winter was boiled with compotes, but for some reason there were still last year's cherries and a solid supply of black currants.

We will urgently destroy, there are two suitable recipes for this, which complement each other - such a tandem. The first is an open pie stuffed with blackcurrant, and the second is lemonade from the same, dear. For these goodies, I immediately have a kilo of berries and go. Today I will give a recipe for a pie, and I want to highlight the drinks separately, so I’ll tell you about lemonade tomorrow.

Recipe for an open currant pie

Ingredients

• flour - 250 g (2 tbsp. 200 ml with a slide);
• butter - 125 g;
• powdered sugar - 20 g;
• blackcurrant - 600 g;
• whole milk - also 75 ml;
• condensed milk - 75 ml;
• water (very cold) - 6-8 tbsp. l.;
• potato starch - 1 tbsp. l.;
• powdered sugar - for sprinkling;
• salt - 1 pinch.

Cooking time: 2 hours;

servings: 8;

cuisine: Russian.

How to make a pie

1. I immediately scattered the frozen berries in a layer on napkins so that they thaw and dry well, there is no need to put excess moisture in the currant pie. If the berries are fresh, just wash and dry too.

2. I measured the flour, if there are no scales, then 250 g of flour is about two glasses (a glass of 200 ml) with a good slide.

3. Sift the flour into a bowl.

And I had the oil in the freezer for about an hour (specially put it). The main thing here is that you need to do everything quickly enough, so I had to call for help from a novice photographer, Jr., so as not to be torn between the camera and the test.

4. I quickly cut butter into flour on a coarse grater.

5. I rubbed the flour and butter into crumbs with my hands.

6. Mixed with powdered sugar and a pinch of salt. By the way, 20 g of powdered sugar is about a quarter of a 200 ml glass.

7. I made a funnel in the mixture and poured 6 tablespoons of very cold water into it. Knead the dough with a spoon.

8. Then he kneaded with his hands so that all the crumbs gathered into one ball. In the process, I added another tablespoon of water.

9. It is not necessary to knead for a long time. As soon as the ball was stuck, I wrapped it in cling film and put it in the refrigerator for an hour.

During this hour, I cooked it and also quickly disguised it in the refrigerator for a pot of borscht, so that I could live to see the pie.

10. Turned on the oven and heated it up to 230 C ° (approximately, I don’t have a thermometer at all). The table was lightly powdered with flour, rolled out the dough with a thickness of 3-5 mm.

11. I rolled it onto a rolling pin and transferred it to a mold (I have a detachable mold with a diameter of 26 cm).

The dough should also be enough for sides 2 centimeters high. To make them more beautiful, I cut them with a curly knife, and pressed the rest all over the cake.

12. I pricked the dough with a fork so that the cake would not deform.

13. I covered the cake with parchment paper and poured a layer of peas so that the cake did not swell and turned out to be even (you can take rice, beans).

14. Put in the oven for 10 minutes. Then he took out paper with what was poured there, down (peas will still come in handy, we don’t throw it away). Mixed milk with starch and condensed milk, stirred well.

15. Put berries on the cake and poured with milk mixture.

16. Put it back in the oven for about 30 minutes (plus / minus 5 minutes) - you need to make sure that the cake is baked and the filling is not too wet.

Well, my currant pie is ready. Sprinkled with powder.

Thin, crumbly dough, sweet and sour filling with a taste of condensed milk - wonderful!

And Keshka was carried away by a piece of bread, he does not need currants.

I’ll bake such a pie a couple more times, and the freezer will be ready to receive a new crop. , of course, we will cook, and then ...

All the best and see you soon!

Berry pastries must be present in the arsenal of every housewife. This is not only a tasty delicacy, but also very healthy, due to the content in the berries of a large amount of substances necessary for the human body.

Ideally, it is better to bake with fresh berries. It does not need to be defrosted, wait until excess juice drains, etc.

However, today I want to propose using a frozen product and debunk the myth that it is troublesome and long. There are also recipes where berries are used without directly defrosting.

Since the currant is a favorite in its category in terms of the content of vitamin C and other useful trace elements and minerals, I propose to bake a blackcurrant pie today.

Berry pie from ready-made puff pastry: a recipe with currants

For a currant pie you will need: a package of dough (frozen) - 400-500 g; 300 g of berries; 5 tbsp granulated sugar; yolk of one egg; vanillin; ground cinnamon.

This simple baking option allows you to cook a real treat in a short period of time. It is enough just to purchase ready-made frozen dough and currants.

So, frozen blackcurrant pie, recipe with photo:

1. With frozen currants, I proceed as follows. I put it in a colander so that it thaws at room temperature, and excess water can drain.
2. I pour berries with granulated sugar, add vanillin and cinnamon.
3. I roll out one third of the dough and set it aside - this is the top of the pie. It is necessary to make cuts on it with a knife so that, when stretched, a semblance of a mesh is formed.
4. I roll out a larger piece of dough and place it on the bottom of the baking dish.
5. I distribute the berries evenly.
6. From above I cover with dough in the form of a grid, pinch the edges.
7. I beat the yolk and grease the dough with it.
8. I place the cake in preheated to 220 gr. oven and bake until the dough acquires a beautiful golden hue. Bon appetit!

Currant pie: yeast dough recipe

Yeast dough goes well with any berry filling, especially currants.

For the pie we need:

• for the dough: wheat flour - 0.8 kg; milk - 0.4 l; eggs - 2 pcs.; oil - 50 ml; dry yeast - 1 sachet; granulated sugar - 4 tablespoons; salt.
• for the filling: 0.7 kg of blackcurrant; 1 st. granulated sugar; 4 tbsp starch.

The cooking process is simple:

1. I mix the whites of two eggs and one yolk with sugar and a pinch of salt, beat.
2. I add warmed milk with yeast dissolved in it. I mix and infuse for 10 minutes.
3. I pour oil.
4. I sift the flour and gradually add it to the resulting mixture, knead and put it in a warm place for 2-3 hours.
5. I'll take currants. It must be thawed by placing in a colander and rinsed with water.
6. I sprinkle currants with granulated sugar.
7. I divide the yeast dough into unequal pieces: one is 1/3 more than the other.
8. I roll out a larger piece of dough into a layer and put it in a baking dish, forming sides.
9. I distribute starch and blackcurrant berries on top of it.
10. I roll out the second piece and cover the filling, pinching the edges.
11. Poke small holes with a fork to evenly lift the cake.
12. From unnecessary pieces of dough I make decorations for the top of the pie.
13. Lubricate the dough with the remaining yolk (it must be beaten with a spoonful of water or milk).
14. I put the currant pie in a preheated oven until cooked. Happy tea!

Sponge cake with black currants

Berries are used in this version of baking not as a filling, but as a component of the dough. That is why their number is much less than in previous recipes.

An additional advantage is that the cake is baked directly with a frozen berry. That is, we can safely say that this baking option is used for cooking in haste.

To bake a currant pie, prepare the following products:

flour - 1 tbsp.; granulated sugar - 1 tbsp.; berries - 1/2 tbsp.; eggs - 4 pcs.; baking powder.

The recipe is the following:

1. Beat eggs and granulated sugar with a mixer until a thick and persistent foam is formed.
2. Sift flour, mix with baking powder. I add in small amounts.
3. I wash the berries and let the water drain. Add to the dough, mix thoroughly.
4. I grease the baking dish with oil and sprinkle with semolina. I fill in the test.
5. I put in preheated to 180 gr. oven and bake until done.

Wonderful biscuit pastry with currants turns out well. You can call to the table.

Pie with blackcurrant berries: a recipe for shortcrust pastry

An open berry pie sprinkled with crispy shortcrust pastry is a real healthy and tasty treat.

To prepare it, you will need the following set of products:

• for the dough: flour - 3 tbsp.; granulated sugar - 1 tbsp.; drain. oil - 200 g; egg - 1 pc.; baking powder; vanillin;
• for the filling: 600 g of frozen berries; starch - 2 tablespoons; granulated sugar - 3.5 tablespoons; ground cinnamon.

The recipe allows you to quickly and tasty cook shortbread with blackcurrant:

1. I sift the flour, mix with vanilla and baking powder.
2. I grind room temperature butter with granulated sugar with my hands.
3. I add an egg and grind again. It turns out sand crumb.
4. I transfer a little more than half of the volume of shortcrust pastry to a baking dish and press it with my hands. I form the sides.
5. I mix pre-thawed berries with granulated sugar, add starch and ground cinnamon.
6. I spread blackcurrant berries on the dough.
7. Spread the rest of the dough on top of the filling.
8. I send the berry pie to preheated to 200 gr. oven.

The finished cake will have a delicious ruddy and crispy crust and a great aroma.

Sand cake with frozen blackcurrant and cottage cheese

Berries and cottage cheese are used as a filling, so the cake is not only tasty, but also doubly useful. Such a pie can be the perfect breakfast or afternoon snack for all members of your family.

To make a currant pie, you need the following products:

• for the dough: flour - 0.200 kg; butter - 0.150 kg; sugar - 0.100 kg; egg; baking powder;
• for the filling: cottage cheese - 0.500 kg; berries - 0.300 kg; granulated sugar - 0.100 kg; sour cream - 0.100 l; eggs - 2 pcs.

The recipe is the following:

1. I rub butter with sugar.
2. I add sifted flour, baking powder.
3. I break the egg, knead the dough and put it in the freezer.
4. With a mixer, beat the cottage cheese with sour cream until creamy.
5. I add sugar and eggs.
6. I distribute the dough in a baking dish and make high sides.
7. From above I distribute the curd filling.
8. I sprinkle with berries.
9. I place the cake in preheated to 180 gr. oven. Baking time in the oven is about 30-40 minutes.

Blackcurrant pie turned out delicious, beautiful and very healthy.

Open berry and sour cream pie: recipe for shortcrust pastry

This baking option requires a small preparatory step, which consists in defrosting blackcurrant berries. The rest of the cooking process will not cause any problems.

In order to bake a currant pie in sour cream filling, the following products are needed:

flour - 1.5 tbsp.; currant - 1 tbsp.; granulated sugar - 2/3 st.; sour cream with a high percentage of fat content - 300 ml; eggs - 2 pcs.; margarine - 50 g; baking powder; vanillin.

A recipe with a photo will make it easy to cook a delicious pie with berries:

1. I break an egg into melted margarine, add 1 tablespoon of sugar and 2 tablespoons of sour cream. I grind a lot.
2. Sift flour, add baking powder. I introduce in small portions, knead the dough.
3. I distribute the dough in the mold, make the sides.
4. I mix sour cream with 1 tablespoon of granulated sugar and an egg. I whip with a blender.
5. I spread the berries on the dough, sprinkle with sugar. Top with sour cream cream.
6. I send the cake to preheated to 180 gr. oven. Baking time in the oven is 30-40 minutes. During the baking process, the cake rises and settles. This is a normal process.

Before serving, the berry pie must be cooled. It will be very tasty!

Berry jellied pie based on kefir with blackcurrant

The pie cooks very quickly because it can be baked directly with a frozen berry. And the dough is simply kneaded on the basis of kefir and poured into a mold.

No long standing dough, its rolling and other procedures. This recipe is ideal for beginner housewives.

To prepare kefir pie, take the following products:

kefir - 1 tbsp.; currant - 1 tbsp.; wheat flour - 200 g; granulated sugar - 200 g; eggs - 2 pcs.; vegetable oil - 50 ml; soda - 1/2 tsp

The cooking process is as follows:

1. Beat eggs with sugar until thick foam, add salt.
2. I pour out kefir, oil, soda (no need to extinguish). I beat with a mixer.
3. I sift the flour and add in small portions. I add some vanilla. I knead the dough.
4. I fill the baking dish with half the volume of the dough.
5. Distribute the berries evenly.
6. I pour in the rest of the dough.
7. I place the cake in preheated to 190 gr. oven. I check readiness with a toothpick.

This is how you get great pastries with currants without any hassle.

And as always, at the end of the compilation are my tips on how to make blackcurrant pie even tastier.

• to properly defrost the berries, they must be folded into a container, placing it on the bottom shelf of the refrigerator. If defrosting is carried out using a microwave oven, then frozen currant berries will give too much juice, which can adversely affect the baking result;
• after defrosting, currant juice can be drunk immediately or added to compotes, fruit drinks, desserts;
• when using berries as a filling, they must be mixed with starch. So you will avoid getting wet the bottom layer of dough in baking;
• silicone baking molds do not require lubrication with oil. If using ordinary molds, grease them with oil and sprinkle with flour or semolina. If the cake is being cooked directly on the baking sheet, line it with foil or baking paper.

My video recipe

This cake can be baked with any berries, with raspberries, cherries, blackberries, as mine like it sour, I bake with black currants. Berries can be fresh or frozen - the choice is yours.

Recipe 1: Simple Oven Blackcurrant Pie

• 5 eggs
• 1 glass of granulated sugar
• 2 cups flour (200g cups)
• 2 cups frozen blackcurrants
• A little butter for greasing the mold

Beat eggs with sugar until thick foam (the more you beat the eggs, the more magnificent the cake will turn out),

add flour and knead the dough.

Pour currants into the dough (without defrosting!),

mix well, put in a greased form (you can also line the bottom of the form with baking paper)

and put in an oven preheated to 180 - 200 C for 35 - 40 minutes. To prevent the dough from shrinking, try not to open the oven for the first 20-25 minutes while the cake is baking. Readiness to check with a dry wooden toothpick or match.

Recipe 2: Blackcurrant Cottage Cheese Pie

• form - Ø 25 cm

• 200 gr flour
• 1 tsp baking powder dough
• 150 gr butter
• 100 gr sugar
• 50 ml sour cream

• 400 gr cottage cheese (the fatter the better)
• 100 gr sugar
• 80 ml sour cream
• 1 sachet of vanilla sugar
• 1-2 tbsp. tablespoons starch (can be replaced with flour)
• 300 gr blackcurrant
• 3-4 st. spoons of sugar
• powdered sugar for sprinkling
• Blackcurrant Pie Recipe:

1. Mix flour with baking powder. Add chopped cold butter and rub with your hands until crumbly.
   
2. Add sugar and sour cream and knead soft dough.
   
3. Put it in the refrigerator for 30 minutes.
4. At this time, prepare the filling. Grind cottage cheese with sugar immediately with a blender. (Or if there is no blender, grind through a sieve and then mix with sugar.) Add sour cream, starch, vanilla sugar and mix. If the curd mass turned out to be thick, 1 tbsp is enough. l. starch, otherwise add two.
   
5. Wash the blackcurrant and drain all the water well.
   
6. Grease a baking dish Ø 25 cm with butter and sprinkle with flour. I used a cast iron skillet without a handle. And you can take silicone molds for cupcakes - you get small baskets instead of a pie.
7. Spread the dough with your hands along the bottom of the form so that you get sides 4 cm high. Prick with a fork in several places.
   
8. Lay out the cheese filling.
   
9. Sprinkle with black currants and top with sugar.
   
10. Put in an oven preheated to 180 ° C for 25-30 minutes.
    

Cut the currant pie only when it is completely cool! When cold, it is very tasty, even the next day. Sprinkle generously with powdered sugar before serving.

Recipe 3: Puff Pastry Blackcurrant Pie

This dessert turns out so delicious, with a crispy crust that melts in your mouth and a pleasant sweet and sour filling.

For the test

• Flour - 500 grams
• Butter - 400 grams
• Cold water - 200 grams
• Salt - 0.5 tsp
• Lemon juice - 1 tbsp

For filling

• Currant
• Apples - 2 pcs.
• Sugar to taste

First we need to make the base for the pie and for this we will prepare instant puff pastry. If you want, you can do it easier and buy ready-made dough in the store and immediately start making the pie.

Pour very cold water into a cup. You can keep the water in the fridge first. Add the egg, salt, lemon juice to the water and mix thoroughly.

Pour the flour on the table and three butter into it on a grater, after which we stir it with our hands into crumbs.

In the middle of the crumbs, we make a recess and pour the liquid into it in small portions, constantly stirring the mass with our hands. The dough does not need to be kneaded, it must be collected by hand into a homogeneous mass.

After that, wrap the dough in a bag and send it to the refrigerator for at least 2 hours. As you can see, the dough really cooks very quickly, but it still needs to be prepared in advance. You can store this dough in the refrigerator for about a week.

Now let's make the pie.

Divide the puff pastry into 2 parts and roll out one part and lay it out in a mold, removing excess dough around the edges.

Pour the beans into the dough, level and send to the oven for 8 minutes.

At this time, peel the apples, cut into small slices. Add sugar to taste and 2 tablespoons of starch to currants and mix.

Roll out the second part of the dough into a thin layer and cut into thin strips.

We take out the cake from the oven, let it cool slightly and remove the beans. Arrange apple slices on top and sprinkle lightly with sugar.

Pour currants over the berries and level it evenly over the surface.

On top lay out the strips of dough in the form of a mesh. Brush top with beaten egg and sprinkle with a little sugar.

We bake our pie with apples and currants at a temperature of 200C for about 20 minutes. When the cake is ready, let it cool and you can serve it for tea drinking.

Recipe 4: shortbread blackcurrant pie open

• Black currant (300 g.)
• Chicken egg (3 pcs.)
• Wheat flour (260 g.)
• Butter (120 g.)
• Potato starch (2 tablespoons)
• Sour cream 15% fat (210 g.)
• Sugar(170g)
• Vanilla sugar (10 g)

In principle, instead of blackcurrant, you can use any berries, their mixture, or even other fruits, and you will always get a delicious fragrant cake, for which you will definitely be thanked.

First you need to prepare the base for the pie, it is she who takes most of the cooking time (except for the baking itself). To do this, sift the flour into a large bowl or container. Add 75 grams of sugar and a sachet of vanilla sugar (10 grams. Can be replaced with vanillin, vanilla flavoring).

Cut cold butter into cubes. Add butter to flour and mix into fine crumbs. It is more convenient to do this with a mixer, but I had to knead with my hands.

Add egg and 1 tablespoon flour. Mix and knead the dough, which should not stick to your hands. If needed, add a little flour. Wrap the resulting dough in cling film and place in the refrigerator for at least 30 minutes. My dough was in the cold for a little over an hour.

After the specified time, take out the dough. Roll it out and put it into shape. I acted differently: I tore off pieces from the dough and “sculpted” the base for the pie, the dough looks like soft plasticine. Make small sides (of course, it is better and more convenient to use a detachable form, but I still don’t have it). Pierce the resulting cake with a fork and bake for about 10 minutes at 180 degrees.

Rinse the blackcurrant, sort it out, remove the extra branches. Divide the currant into two parts. Mix one part with a tablespoon of sugar.

Prepare the fill. To do this, whisk together 200 milliliters of sour cream, 2 eggs, starch and 60 grams of sugar.

On a semi-finished cake, first put the berries mixed with sugar. Put the remaining currant on top.

Sprinkle the berries with 3 tablespoons of sugar.

Pour the prepared filling on top. Bake the cake for about 25 minutes at 180 degrees.

Take the cake out of the oven and let it cool down. The filling should be solidified, not liquid.

Serve the pie warm or cold. This is how a beautiful fragrant pie turned out, the berries are all whole, so the pie has a pleasant sourness. Moderately sweet, very tender and disappearing very quickly. Bon appetit!

Recipe 5: blackcurrant pie in a slow cooker

• Chicken egg (3 pcs.)
• Sugar (1 stack)
• Wheat flour of the highest grade (1 stack.)
• Black currant (100 g.)
• Potato starch (1 tablespoon)
• Butter (1 tsp)

An amazingly delicious cake. The dough is simple, a minimum of ingredients, a maximum of benefit and pleasure. The dough is prepared like a charlotte pie.

Beat three eggs for two minutes with a mixer. Next, add a glass of sugar, pour in gradually and beat for 7-10 minutes.

Be sure to sift the flour. Our cake does not have baking powder, so we saturate the flour with oxygen. Due to the sifted flour and well-beaten eggs, the dough becomes airy.

Currant berries, I have it frozen, roll in starch, or you can replace it with flour. I did this so that the currant did not sink to the bottom, but was on top of the pie.

We send the dough into a greased bowl with butter. Sprinkle black currants on top of the dough.

We put on the “baking” mode and bake for 45 minutes

At the end of the cooking time, the currant pie is ready. Bon appetit.

Recipe 6: Kefir Blackcurrant Pie

• Chicken egg (3 pcs.)
• Kefir (1 stack)
• Sugar (1.5 cups)
• Butter (100 g.)
• Baking soda (1 teaspoon)
• Wheat flour (2 cups)
• Vanilla sugar (10 g)
• Black currant (200 g.)

I have been baking this cake for many years. When you need to quickly prepare something for tea, he always helps out. Easy to prepare, from the most common products, which, as a rule, are always in the house. Currants can be replaced with any berries or fruits. Most of all I like it with cherry or apricot.

Pour kefir into a bowl, pour sugar. We mix.

Melt butter.

Add butter and eggs to kefir and sugar. We put a teaspoon of soda without a slide and vanilla sugar.

And sifted flour. Mix the dough well.

Put the blackcurrant into the dough.

Line a baking sheet with parchment paper and pour in the batter. I have a detachable form, so if you do not lay parchment, the dough will start to flow out. It is not necessary to line a one-piece form with a non-stick coating with paper. You can just lubricate with oil or not at all, if you are sure of it.

We bake the pie in the oven at a temperature of 175-180 degrees for 40-45 minutes. It all depends on the oven.

We take the cake out of the mold, let it cool and cut into portions. Put in a saucepan with a lid. A week does not get stale - checked.