Cassis Pie

Ingredients for 1 servings:

• 340 g flour
• 5 tbsp sugar
• ¾ tsp salt
• 250 g margarine
• 80 ml water, ice cold
• Grease for the pan or baking paper
• 800 g currants, black
• 100 g sugar
• 100 g ground walnuts or almonds
• 50 g flour
• 30 g cornstarch
• 1 tsp cinnamon powder
• 75 ml currant juice
• 1 tbsp milk for brushing
• 2 tbsp brown sugar, for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

simple, sweet and tart

For the dough, mix the flour, sugar, and salt in a bowl. Add the margarine and ice-cold water and knead with the dough hook of a food processor until you have a smooth dough. If the dough is too runny, add more flour until you reach a smooth but soft consistency. Shape the dough into three equal-sized balls and chill for at least 30 minutes. Line a springform pan with plastic wrap and press one of the dough balls flat to the edge using your hands or a floured glass. Then remove the plastic wrap containing the dough disc and place it on a board or cake plate; this will be the cake lid. Now grease the pan or line it with baking paper and form the base and a rim with the remaining two dough balls – if necessary, roll out suitable strips of dough on a board beforehand. Wash and sort the blackcurrants. Pour the blackcurrant juice over the berries. Carefully mix the sugar into the berries. Separately, mix the flour, ground walnuts, starch, and cinnamon powder, add to the berries, and mix well. Spread the mixture over the pastry base. Place the prepared pastry lid upside down on top of the filling and carefully peel off the cling film. Fold the overlapping pastry edge over the lid, using your fingers to create a wavy shape. Finally, pierce a few holes in the pastry lid, brush lightly with milk, and sprinkle with sugar. Bake the pie in a preheated oven on the middle shelf at 200°C (top/bottom heat) (gas mark 3, fan oven: 180°C) for 1 hour. Check your oven’s specifications before baking! Cover with baking paper after 30 minutes. Remove the pie and let it cool on a wire rack. If desired, you can mix the berries with more sugar; using the specified amount, you’ll get a sweet-tart pie with a firmer filling once cooled.