Cherry red currant pie

This cherry-currant pie is just a cinnamon craze:) Cinnamon added into a pastry base, filling and dusted over. You can always experiment with any ingredients you like:)


200 g unsalted butter (82,5% fat), at room temperature
1 egg yolk
2 tablespoons cold water
1 cup flour
1 teaspoon cinnamon
700 g cherries, pitted
200 g red currants, hulled
2 tablespoons corn starch
juice and zest from 1/2 lemon
200 g sugar
1 teaspoon cinnamon
berries for topping


  • Rub butter into flour and cinnamon until mixture resembles crumbs. Add an egg yolk and mix. Drizzle water and form a dough. (You can whiz all these ingredients in a food processor instead of making it by hand). Knead the dough and wrap in plastic wrap. Leave to chill for at least 30 min. in the fridge, or 15 min. in the freezer.
  • Mix corn starch, lemon juice, zest and cinnamon in a small bowl. Combine cherries and red currants with sugar in a saucepan and place over medium heat. The mixture will be juicy. Add starch to the berries and bring to a simmer. Cook until sugar dissolved and mixture thickened (5-10 minutes), stirring continuously. Allow to cool.
  • Preheat the oven to 180°C.
  • Roll out the dough and line 21 cm baking dish. Trim the excess dough, and roll it out again. Cut cookies. Pour berry mixture on the pastry base. Place the cookies over the pie filling. Bake for 30-40 mins or until slightly golden. Remove from the oven and let cool. Decorate with blueberries, raspberries or anything you like. Sprinkle with cinnamon, if desirable.

             Bon Appétit!DSC05852_new_logo_DSC05897_.jpg


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