Black currant cinnamon pie (vegan)

My almost classical recipe of favorite berry vegan pies/tarts. Recently I’ve been making them twice, a portable and ordinary versions. Yesterday it was the open pie, topped with some cookies cut from the remaining pastry. Only I needed additional 1/8 cup of flour. And ‘increased dosage’ of cinnamon made the pastry look darker (just missed cinnamon a lot in recent weeks:))

But open pies are not that much transportable. At least for me. Usually they get collapsed on the way. Here I share the recipe that helped such bake to survive a long way, and was successfully delivered to the Teacher’s yoga retreat center. Located in the heart of nature, such places are fantastic for finding peace within our own selves. That’s why I was missing recently(: The picnic was also fantastic today:) [Seeing the sun rising! Finally!]

Ingredients

1/2 cup vegetable oil
1/3 cup water
1/8 cup sugar
1 1/2 cup all-purpose flour
1 tsp cinnamon
1/4 tsp baking soda
pinch of salt

3 cups fresh black currants
zest and juice of 1 lime
1 cup sugar
1/4 cup corn starch
2 tsp cinnamon

Method

For the pastry: In a bowl, mix together oil and water. Add sugar and mix again. Stir in flour, cinnamon, soda and salt. Stir with a wooden spoon or spatula until soft pastry forms (add more flour if needed). Wrap into plastic wrap. Refrigerate for at least 1 hour.
For the filling: place the berries, sugar, lime juice and zest, corn starch and cinnamon in a heavy saucepan over a medium heat. Cook for 5-10 minutes, until thickens. Allow to cool.
Preheat the oven to 190°C/375°F. Grease with oil a medium-sized baking pan (mine was 20×15 cm foil baking tray).
Dust the work surface with flour. Place pastry on it and sprinkle with some flour. Roll out (not too thin). Cut into 3 wide strips. Place the filling onto every strip in the middle. Crimp the edges of every strip. Place them snugly into the baking form. Bake for 30-35 minutes until slightly golden. The filling will be bubbling and leaking through the crimped edges, it’s ok. Allow to cool and dust with icing sugar.

Bon Appétit!