Currants and Meringue Pie

Crisp cake with currants under a meringue cloud

This is a summer, easy-to-prepare pie, perfect for fruit desserts lovers – meringue pie with red currants. It’s perfect for warm days when we want to enjoy something sweet and fruity. Crispy bottom, slightly sour currants and sweet fluffy meringue, what more could you want?

This sweet homemade pie is perfect for summer when the garden is full of fruit. It can be made with gooseberries, rhubarb, blueberries, blackberries, raspberries, strawberries or jam. You can use both fresh and frozen fruit. The addition of starch to fruit makes the fruit juice not soak into the crust, but creates a “jelly”. I recommend adding starch especially to frozen fruit, which release a lot of juice. If we want the layer of meringue to be smaller, we can easily prepare a pie with 3, 4 or 5 eggs.

Currant shortcake under a meringue cloud

The raw dough can be easily prepared the day before and chilled overnight in the fridge. The more the dough is chilled before baking, the crispier it will be. To make the dough extra crunchy, you can add a tablespoon of sour cream to it.
Below you will find the exact recipe and video tutorial.

Redcurrant Meringue Pie

Crispy piecrust, fluffy meringue and slightly sour fruits. What more could you want? You can prepare this pie with any fruit. Perfect for summer. Easy to do.
5 from 1 vote
Prep Time 30 minutes
Pieczenie 55 minutes
Total Time 1 hour 25 minutes
Course Desserts
Cuisine Polish
Servings 24 slices
Calories 206 kcal

Redcurrant Meringue Pie Recipe

Ingredients
 
 

Shortcrust

  • 300 g flour
  • 200 g butter
  • 100 g sugar
  • 6 egg yolks
  • salt

Meringue

  • 6 egg whites
  • 270 g fine sugar
  • 2 tbsp starch
  • ½ lemon
  • salt

Other

  • 800 g currants (or other fruits)
  • 1 tbsp starch

Instructions
 

Crust

  • In a bowl, mix the flour, sugar, butter, egg yolks and salt. Knead the dough by hand until it has a smooth consistency. The less time you knead the dough, the better. You can also knead the dough with a mixer. Put ⅔ of the dough on a baking sheet and make an even layer of it. Make holes in the dough with a fork (this will allow the dough to rise evenly in the oven). Leave ⅓ of the dough in the bowl. Store both portions of the dough in the fridge. After about 30 minutes, put the baking sheet with the dough in the preheated oven and bake for about 10-15 minutes in at 180 °C (conventional heating356 °F).
    300 g flour, 200 g butter, 100 g sugar, 6 egg yolks, salt

Meringue

  • While the crust is in the oven, prepare the meringue. Pour 6 egg whites into the mixing bowl and add a pinch of salt. Beat the egg whites until a thick foam appears. Then add the sugar, spoon by spoon. Finally, add the juice of ½ lemon and 2 tablespoons of potato starch to the stiff foam. Beat for another 2 minutes, then turn off the mixer.
    6 egg whites, 270 g fine sugar, 2 tbsp starch, ½ lemon, salt

Pie

  • Mix currants with starch. Put the currants on the baked crust. Then, put the whipped egg whites on the currants. At the end, put on pieces of dough straight from the fridge. (Check out how to do it in the video below).
    800 g currants, 1 tbsp starch
  • Bake the pie for about 10 minutes at 180 ° C (conventional heating356 °F) °Fand then reduce the temperature to 150 ° C (conventional heating302 °F) and bake for another 30 minutes until the pieces of crust are golden brown.

Video

Watch how to make redcurrant meringue pie step by step video.
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Nutrition

Serving: 100gCalories: 258kcal (13%)Carbohydrates: 39g (13%)Protein: 4g (8%)Fat: 10g (15%)Saturated Fat: 6g (39%)Trans Fat: 0gCholesterol: 84mg (28%)Sodium: 25mg (1%)Potassium: 170mg (5%)Fiber: 3g (10%)Sugar: 23g (25%)Vitamin A: 359IU (7%)Vitamin C: 18mg (21%)Vitamin D: 1µg (3%)Vitamin E: 1mg (3%)Vitamin K: 5µg (5%)Calcium: 28mg (3%)Iron: 1mg (7%)Manganese: 0mg (13%)Magnesium: 11mg (3%)Zinc: 0mg (3%)Folic Acid: 24µg

Percent Daily Values are based on a 2,000 calorie diet

Have you made this recipe?Show it off and add a photo in the comments!

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