Red Currant Pie with Pudding and Meringue Topping

The combination of tangy red currants, creamy pudding, sweet meringue topping, and a delicate crust is simply exceptional, and we are sure you will make this dessert more than once. It is also a great choice for lazy Sunday afternoons when old friends come over for a chat and a cup of coffee.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Egg white cover

  • 4 pieces Egg, egg white, fresh

  • 200 g Sugar, white

  • 1 spoon Koruzni škrob

  • 800 g Red currant, fresh

Pudding

  • 2 bags Pudding, vanilla

  • 1 l Milk, whole milk

  • 6 spoon Sugar, white

  • 2 spoons Koruzni škrob

Shortcrust pastry

  • 300 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 100 g Sugar, white

  • 180 g Butter, unsalted

  • 4 pieces Egg, egg yolk, fresh

Steps

  1. Sift the flour into a bowl and mix it with sugar and salt. Add the cold butter, cut into cubes, on top and rub it into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Add the egg yolk (and a tablespoon or two of cold water if needed) and knead everything together with cold hands to form a dough. Shape it into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

  2. Line a large rectangular baking dish with parchment paper. Roll out the chilled dough on a lightly floured surface to fit the size of the baking dish. Carefully transfer it to the dish, prick it with a fork in several places, and bake for 20 minutes in an oven preheated to 190°C (375°F).

  3. While the dough is baking, prepare the pudding. In a small bowl, mix the pudding powder, sugar, and a few tablespoons of milk into a smooth paste. Pour the remaining milk into a saucepan and bring it to a boil. Remove the saucepan from the heat and stir in the pudding mixture. Return it to the stove and cook, stirring constantly, until the pudding thickens. To make the pudding even thicker, mix in two tablespoons of cornstarch.

  4. Once the pudding is ready, pour it over the baked crust, spread it evenly, and smooth the surface. Sprinkle the red currants evenly over the pudding. Bake the dessert in the preheated oven for another 15 minutes.

  5. Meanwhile, prepare the meringue. Beat the egg whites with an electric mixer until soft peaks form. Continue mixing and gradually add the sugar (one tablespoon at a time), followed by the cornstarch. Once you have a thick, firm, and glossy meringue, spread it over the dessert. Bake in the preheated oven for another 10 to 15 minutes, or until the meringue develops light brown spots.

  6. Once the dessert is baked, remove it from the oven and let it cool completely. Cut the cooled dessert into slices, serve on plates or a platter, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 193.03 kcal
  • Fat: 6.31 g
    • Saturated Fat: 3.52 g
  • Carbohydrates: 30.02 g
    • Sugars: 20.42 g
  • Protein: 2.99 g
  • Fiber: 1.25 g

Advice

Instead of red currants, you can also use other seasonal fruits (gooseberries, raspberries, blueberries, etc.).