| Prep: 20 mins | Cook: 50 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 382 | 16g | 7g | 58g |
| sugars | fibre | protein | salt |
| 35g | 3g | 3g | 0.10g |
As an avid cook with a passion for creatively blending the comforting flavors of my Southern roots with the vibrant, fiery undertones of West African cuisine, I find great joy in sharing a favorite dish of mine with you all today – the Red Currant and Raspberry Pie. There’s something special about this pie that harks back to my summer days in Atlanta, while introducing an unexpected twist from a distinctive fruit often found in Nigerian pallet- the red currant.
An Afro-Southern Fusion Delight
This Red Currant and Raspberry Pie isn’t just a typical southern dessert. It’s a sweet collision of my two worlds – a beautiful Afro-Southern fusion if you will. The raspberries, with their distinct, sweet-tart flavor, would often be a comforting sight at the local Atlanta markets during the summer months. Coupled with the more tangy and slightly bitter profile of red currants, a fruit more associated with my Nigerian roots, this pie unequivocally combines my love for both cooking cultures.
Health Benefits and Pairing Suggestions
Beyond the alluring taste profile of this pie, let’s not forget the health benefits it brings to the table. Both raspberries and red currants are loaded with antioxidants, dietary fiber and Vitamin C. When served as a dessert after a savory meal of Black-eyed Pea Soup or West African Peanut Stew, it not only balances out your dining experience, but aids in digestion, immunity boosting and overall health improvement.
However, as we all know, creating a pie isn’t only about the delicious filling. Ensuring the crust is just right is key, and my own personal trick is to use unrolled pie crusts, give them a good brush with beaten egg white, and a sprinkle of white sugar for added crunch. Following this up with a splash of lemon juice in the filling, allows the tartness to really shine through, amplifying the boldness of the vibrant red currants and raspberries.
In conclusion, this recipe has a special place in my heart, skillfully bridging the flavors of my heritage with the comforts of Southern cuisine. It’s the embodiment of who I am -a complex melange of cultures, expressed in one delicious pie.
What You’ll Need
- 1.5 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups fresh or frozen raspberries
- 1 cup fresh or frozen red currants
- 1 tablespoon lemon juice
- 2 unrolled pie crusts (9 inches each)
- 1 egg white, beaten
- 1 teaspoon water
- 1 tablespoon white sugar for sprinkling
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C) to get it warm and ready for your pie.
Step Two
In a large bowl, combine your granulated sugar, cornstarch, and salt. Stir these together until they are well mixed.
Step Three
Next, add in your fresh or frozen raspberries and red currants. Make sure the berries are well coated with the sugar mixture.
Step Four
Add lemon juice to the berry mixture, giving it a good stir to make sure it’s evenly mixed.
Step Five
Lay one of your unrolled pie crusts in a 9-inch pie plate. Pour your berry mixture into the pie crust, distributing it evenly. Cover this with the second pie crust.
Step Six
Crimp the edges of the pie crusts together to seal in the filling. Cut a few small slits in the top crust so steam can escape.
Step Seven
In a small bowl, beat together the egg white and water. Brush the egg white mixture over the top crust to moisten it, then sprinkle with a tablespoon of white sugar.
Step Eight
Bake in the preheated oven for around 50-60 minutes, or until the crust is golden and the filling is bubbling.
Step Nine
Take it out of the oven and let it cool before serving. Enjoy your delicious Red Currant and Raspberry Pie!
