Saturday, August 14, 2010

Currant Peach Pie

     Red currants are vibrantly tart berries seldom found in desserts these days.  The currant bush outside our kitchen window has been loving the mild summer weather we've had.  Brilliant red berries cluster from the stems much like grapes from a vine.  There are many practical uses for the antioxidant-rich fruit. Some of the more popular applications include: jam, jelly, sauce, wine and baked goods like scones, tarts, and muffins.  The rich, tartness of these delicious berries compliments most game like duck and venison by providing a medium for the high-iron foods to flourish on one's palate.
     However, for my birthday this year, Ruby decided to make me a pie with freestone peaches and plenty of our ripe red currants.  It was covered with a lattice-topping and baked to perfection.  An absolutely divine summer pie, the combination of textures from the tiny berry seeds and soft peaches was pleasant to eat as well as outrageously tasty.  We most definitely will bake this dessert again when the currants ripen next year!

Peach Pie Filling

7 Cups peaches, peeled and cut into 1/8s
1 1/2 Cup red currants
1 Tbs lemon juice
1 Cup + 1 Tbs sugar
pinch of cinnamon, nutmeg & salt
3 Tbs minute tapioca 

  • Toss peaches with lemon juice, 1 Cup sugar, spices, tapioca
  • Pour into pre-baked pie shell, top with prepared lattice 
  • Brush with water and sprinkle with 1 Tbs sugar
  • Bake at 425°F for 25-30 minutes