Short currant pie with fresh currants

Like Mom! Delicious, fast and easy! A recipe for a sweet tooth! The use of frozen black currant. I love such fillings, delicate in structure and holding the shape. I found the recipe from Chadeyka. This is a currant pie recipe with a pleasant light lilac shade.

MariaS

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Flour

200

Salt (pinch)

to taste

Water (can be 6, icy)

Butter (cold)

100

For filling:

Currant (200 7, frozen)

Cream

100

Water (boiling water)

Sugar

150

Eggs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 4 g

Fats 27 % 11 g

Carbohydrates 63 % 26 g

221 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 1 h 30 min

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Chop the currant together with boiling water in a blender. Strain.
Measure 300 ml of this mass and combine with 150 g of sugar.
Add three eggs, stir and leave to stand for a while.

While you can cook the dough.

chop 200g of flour with 100g of cold butter (grated) and a pinch of salt.

Then add 5-6 tablespoons of ice water, knead the dough.
The butter should remain in pieces, and the flour should mix with water.

Roll out the dough, put it in a mold and let it stand in the freezer for 20 minutes (I didn't roll it out, but just distributed the dough according to the shape, but it's probably better to roll it out anyway).

Bake this blank at 200C for 20 minutes, pricking the bottom with a fork, if it swells, press it back with your hand (I did not swell).
strain the egg-currant mixture and mix with 100g of heavy cream.
Pour the mixture on the cake in the oven, bake for 35 minutes at 170C. Remove and cool.I sprinkled powdered sugar on top, but it quickly "absorbed", decorated with almond crumbs and thawed currants.