Blackcurrant Pie in Two Guises - Mint or Peaches Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Specific Requirement:
I bake in a china - lipped - pie dish: china OK on this occasion because this is a pie without a pastry base
Top measurement 10” Base measurement 7” Depth 2”
Note:
All weights Imperial
Safer for you, the reader, to Google gram equivalents!
Ingredients : with Mint
1.5 lbs blackcurrants
1 heaped dessertspoon finely chopped fresh mint
(i.e. initial bake quantity; “to-taste” thereafter)
4 oz caster sugar (I use 2.5 oz which is not the norm!)
8 oz shortcrust pastry, as in:-
8 oz plain flour
pinch of salt
3 oz butter
1 oz lard
The 3:1 ratio of the fats is my preferred combination
Ingredients : with Peaches
Ingredients as in the Mint edition but minus the Mint!
But plus 3 Peaches (minus their skins)
And only 1.25 lbs of blackcurrants
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Directions: |
Directions:Method:
I confess to using an electric mixer (less handling/warming of the fats) to bring the pastry ingredients to breadcrumb consistency. Transfer this flour/salt/fat mix to a bowl and then cut in cold water - a tablespoon or even teaspoon at a time - initially using a knife before bringing pastry by hand to a dough ball.
Refrigerate the pastry in a poly, waxed or greaseproof bag (not clingfilm) while prepping the other ingredients.
“Top” the blackcurrants - unless pre-prepared - and dip/rinse gently but thoroughly in cold water. Drain and place in baking dish
a) With Mint
Mix mint with sugar and sprinkle evenly over the fruit
Pre-heat oven to 200C / 400F / Gas 6
Roll out pastry on floured surface to approximately ¼inch thick. Add pie funnel now if you are using one (optional). Cover the dish with the pastry, trim and possibly decorate!
If no funnel, make a central slit/cross in pastry for escaping steam. Brush surface with water and sprinkle over a little caster sugar.
Cook until golden; estimate 35-40 mins
Many prefer served cold with cream but personally, we can’t wait, so serve hot with thick cream. This is not a pie for custard!
Ice-Cream, even Crème Fraiche will work
And the sweet-toothed may need more sugar to sprinkle
b) With Peaches
Method as above (check Ingredient variations)
Carefully score the 3 peach skins (not the flesh)
Add peaches to boiling water. Remove at 10 seconds-ish or when you can see the scored skin start to crack open. Plunge immediately into ice cold water for about 60 seconds. Remove, de-skin and incorporate sliced peaches into blackcurrants |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: I have been cooking this pie - with variations on a theme - since the early Seventies influenced, I am sure, by the totally sublime smell of picking blackcurrants on a warm summer’s day.
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