APPLE AND CURRANT PIE

Preparation Time: 15 minutesCooking Time: 33 minutes

Sweet and tart with a beautiful golden brown crumbly crust. Fill your kitchen with bold flavor and that apple cinnamon autumn smell.This easy homemade pie recipe makes your taste buds sing.

Autumn is here and nothing says more autumn to me than pie. This pie is delicious and has all the texture and flavor I love in my desserts. It has a beautiful intense flavor that will remind you of home.

Of course I live in Puerto Rico where there are no season changes but still I’m aware of them. Even when I lived in Florida I barely could tell when the seasons changed. Food certainly comes out to let me know when was fall and that Christmas was coming.

My son is a pie lover and I did not make him enough pies growing up but with this one I am going to redeem myself. When I was kid we used to eat “grosellas” (gooseberries) and my grandmother would make a jam. My mom would loved that. this recipe is taking those memories and using it as an inspiration.

Currants are not an ingredient easily accessible to all Americans. But in Europe are popular. The French make a delicious liqueur out of black currants called Crême de Cassis.

Red currants, may be too tart to eat out of hand like we do with berries but they are wonderful in baked goods, especially when mixed with other fruits like apples or raspberries. In delicious cobblers or jams.

vegan-currant-pie

Don’t be intimidated by pie crust! This is a simple no fuss pie crust recipe, vegan and perfect for any pie! Usually you take care of it and keep it as smooth as possible but this recipe call for a crumbly one. Don’t worry if it’s not perfect! Mine usually looks something like the photo up top. Simply push it into the pie plate, gently. Trim off any excess, and replace any broken areas.

Notes

  • If currants are hard to come by in your area, you can substitute them with raspberries or gooseberries.
  • It is important to remove currants stems before cooking because the stems can release a bitter flavor.
  • Currants can also make baked goods or preserves seedy. That is why is better to use a small amount of them and mix them with other fruits.
  • Make sure everything is very cold when you start. The cold fat is essential to a delicious pie crust!

Left Overs

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze it by cooling it completely and transfer it to an airtight container. It will keep in the freezer for up to three months.

Pro Tips

  • The decorative pastry pieces should brown slightly. If they turn darker than that, cover the top of your pie with some aluminium foil.

Presentation

  • Serve warm with a portion of ice cream, or cold with a side of iced tea.
  • Roll out the remaining pastry and cut out some flower or leaf shapes for decoration, gently placing them on top of your pie.

Nutrition

As one might guess from their bright colors, currants are packed with nutrients, including vitamin C, potassium, magnesium, zinc, folic acid, vitamin A. currants have been shown to act as an anti-inflammatory and to stimulate the immune system and fight infection.

Nutritional information is written and produced for informational purposes only. Statements within this site have not been evaluated or approved by the Food and Drug Administration. For more information review our Nutritional information Disclaimer.


vegan-currant-pie

Apple Currant Pie


Equipment

  • 8-inch pie tin
  • Mixing bowl
  • Rolling pin
  • Chopping board
  • Knife
  • Frying pan

Ingredients

  • ¼ lb vegan butter (chilled)
  • 1½ cup all-purpose flour
  • 2-3 tbsp beer
  • 6-8 apples (peeled, cored and coarsely chopped)
  • ¾ cup red currants
  • ¼ cup demerara sugar
  • ¼ cup walnuts (chopped)
  • 2 tbsp milled chia seeds
  • 2 tbsp water
  • ½ tsp cinnamon

Instructions

  1. To make the crust, place the butter into the mixing bowl. Using a knife, roughly cut the butter into large chunks.
  2. Add flour, then use your hands to rub the two together until the mixture resembles fine crumbs.
  3. Add 2 tbsp beer and knead the dough until it forms a single ball of elastic pastry. If at that point the mixture is too crumbly, add another tbsp of beer and knead again.
  4. Wrap the pastry in some plastic film and place it into the refrigerator for at least 30 minutes.
  5. Cut the apples in quarters or eights and seed them, mix half of them with cinnamon and set aside, along with ¼ cup currants.
  6. Place the rest of the apples and currants into the frying pan. Add water, sugar and chia seeds. Cook on medium heat for 15-20 minutes, until the apples cook down, forming a thick, sticky red jam.
  7. Once the pastry is chilled, dust a clean kitchen surface with some flour and roll your ball of pastry into a sheet about ⅕ inch thick. Carefully transfer it into the pie tin and press the dough into the corners. Cut off excess pastry and keep it for later.
  8. Prick the bottom of the crust with a fork a few times, then bake in the oven at 200 C (390 F) for 10 minutes. This is done to stop the filling from soaking the base. Then, take our the crust but keep the oven running.
  9. Now it’s time to prep the pie for baking. Mix the cinnamon apple chunks with the jam and fill the crust. Sprinkle chopped walnuts and fresh currants on top.
  10. Roll out the remaining pastry and cut out some flower or leaf shapes for decoration, gently placing them on top of your pie.
  11. Place your pie back into the oven and bake for 20-25 minutes on the bottom shelf. The decorative pastry pieces should brown slightly. If they turn darker than that, cover the top of your pie with some aluminium foil.
  12. Serve warm with a portion of ice cream, or cold with a side of iced tea.

Victor Miranda

Chef, recipe developer, content creator, and food photographer behind a vegan cook.

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