I have finally decided to give it a try and make a pie. As you may have read in my previous posts, pies are not my specialty… I didn’t grow up in the United States and my grandma didn’t bake pies, so I never learned how to make them. The first time I saw a pie was in a Tom and Jerry cartoon when I was a kid. I wasn’t sure what it was, I knew it was some kind of desert that you can throw in a person’s face! 
The first time I ever tried a pie was when I came to live in the United States. Since then, I’ve made many deserts, but never a good old, classic pie. It took me quite some time to work up the courage to make one and here it is:
Red Currant Meringue Pie
Crust:
- 1 ½ cup (200 g) flour
- 1 stick (115 g) butter
- 2/3 cup (80 g) powdered sugar
- 0.7 oz (20 g) ground almonds
- 1 egg yolk
- A pinch of salt
+ wax or parchment paper (to fit the bottom of the pie dish), dry beans or chick peas
Pie Filling:
- 10 oz (285 g) red currants
- 3 eggs
- ¾ cup (100 g) powdered sugar
- 2/3 cup (150 ml) heavy cream
- 2 tablespoons cornstarch
Meringue:
- 3 egg whites (weighed)
- Sugar (double weight of the egg withes weight)*
* 1 measure of egg whites = 2 measures of sugar
Preparation:
- For the crust combine flour, powder sugar, ground almonds and a pinch of salt. Add sliced butter and work it into flour, add the egg yolk. Mix and knead until well combined. Form a dough ball, wrap in plastic and let it rest in the fridge for at least 30 minutes.
- Prepare a pie dish, grease it well with butter. Heat the oven to 355 F (180 C).
- On a floured surface roll out the dough in a circle to fit the pie dish. With the help of the rolling pin transfer the dough from the working surface to the dish, poke the bottom few times with a fork, trim the dough evenly and crimp the edges.
- Place the wax paper on the bottom, place the dry chick peas on the top of it. Bake for about 10-12 minutes (don’t let it brown).
- Remove the pie crust from the oven, cool for just a few minutes, then remove chick peas and the wax paper.
- Place the washed red currants on the top of the crust.
- In a bowl mix together eggs, powder sugar, heavy cream and corn starch until smooth. Pour over red currants and bake for another 20-25 minutes until pie sets. If desired place a ring of aluminum foil over the edges of the pie to prevent burning.
- While the pie is baking, weigh the egg whites. Your sugar amount will depend on the weight of the egg whites (egg whites 1 measure = sugar 2 measures).
- Prepare the meringue: combine egg whites and sugar and mix together until combined using a whisk. Heat it lightly over a hot water dish (bain marie) about 3 minutes mixing constantly. Don’t let the water boil. Transfer the mixture into a mixer bowl and mix on high speed for about 10 minutes or until mixture becomes very shiny and firm.
- Place the meringue in a cake frosting bag and decorate the pie top. Place in the oven to 250 F (120 C) for 5 minutes and then lower to 200 F (95 C) for another 10 minutes until nice crust forms.
- Cool completely and enjoy!
Bon Appetite!
Tagged: almonds, meringue pie, meringues, pie, pie crust, recipes, red currant pie, red currants, Tom and Jerry
One terrific and beautiful Pie! Great job!!!
Thank you sir!
I had a lot of fun making it and will be making it soon again (a different kind though).
How gorgeous is this pie!! No one would ever guess that this is the first pie you’ve made, it’s beautiful! I love the meringue swirls on top and the red currants inside. Beautiful, as is everything you share here, Sibella!
Thank you so much Korena!
I made tarts and galettes before, but pie is again a bit different and I loved everything about making it! Most of all I was amazed how liquidy filling sets during baking and at the end it is firm enough to cut it into slices.
Looks awesomely good for first attempt…
Thanks so much! Hvalaaa!
You so know how to make pies you are a pro… !Wow this looks so delicious with all the layers and the meringue and the cream and the currants. Tom and Jerry would never want to throw one of these, they are way too beautiful. Take Care, BAM
Aww thanks so much Bobbi! I really loved this pie since sourness of currants and sweetness of the meringue really complemented each other. Have a wonderful weekend my friend! <3
Great first try! The crust looks so flaky -wish I could try it.
Thanks so much! It was a very god pie and will definitely make it again!
I’m with Tom, “Let me have it!” Beautiful pie.
Thanks so much! Would love to share it (on a plate though)!
Wow! Looks absolutely delicious!!
Thanks very much!
Well for a first time pie baker…I’d say you hit it out of the park!! It’s absolutely gorgeous, looks spectacularly delicious and certainly looks like you’ve been making pies for years! Good job!
Hi April, thanks so much! I sure did enjoy every minutes making this pie – the crust, the filling and meringue! I am sure this won’t be my last!
Oh Sibella, I think your pie looks amazing and delicious, even though it’s your first time making it! I’m looking forward to more pie recipes!
Thank you Jasline! It was a lot of fun for sure! I think fall is the perfect season for pies so I already have something delicious in mind!
Have a great week!
Sibella
Sibella, I grew up on Tom & Jerry, so I thoroughly enjoyed your cartoon clip! What a scrumptious looking pie. Thanks for the step-by-step on the meringue ~ how to mix it and how to bake it. I’ll be pinning this dessert!
Hi Kathleen,
Thank you very much! The meringue is where I changed this recipe. This is the new way of making meringue that I’ve learned recently and results are just fabulous! Thanks for pinning it!
Enjoy your week!
Sibella
Wow this looks delicious! If only I could find currants around here.. Maybe I’ll try it with a different fruit..
Thank you! I am sure it would be nice with any other type of berries!
I yhink is delicious…
i wont a slice….. PLEASE
Thanks for your nice compliment! Next time I make it you can have a slice!
that looks terrific! looks like you’ve been making pies for years!
Thanks! I was really happy how it turned out, much much better than I expected…