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
- 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
- 10 oz (285 g) red currants
- 3 eggs
- ¾ cup (100 g) powdered sugar
- 2/3 cup (150 ml) heavy cream
- 2 tablespoons cornstarch
- 3 egg whites (weighed)
- Sugar (double weight of the egg withes weight)*
* 1 measure of egg whites = 2 measures of sugar
- 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!