Black Currant and Meringue Pie

Baking and Desserts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Black Currant and Meringue Pie

Ingredients

Butter - 3.5 oz
Wheat Flour - 7.1 oz
Sugar - 7.9 oz
Salt - a pinch
Frozen black currant puree - 5.3 oz
Raspberry leaves - 5.3 oz
Powdered Sugar - 1.8 oz
Corn Starch - 1 tablespoon
Chocolate eggs - 6 pieces
Water - 2 fl oz
Meyer Lemon Juice - 1 teaspoon
Cottage cheese - 3.5 oz
Sour Cream - 1.8 oz

Step by Step guide

Step 1

For the dough, mix the butter, flour, salt, and 50 g of sugar in a bowl or food processor. Cut into fine crumbs. Add three egg yolks and knead the dough. In the food processor, you will initially get crumbs. You need to either knead it longer until it forms a ball or squeeze the crumbs with your hands to make a dough. If there is not enough moisture (depending on the size of the yolks), add a tablespoon of water.

Step 2

Roll out the dough on a floured surface. Transfer it to a mold, trim the edges, and place it in the refrigerator for half an hour. Mix the cottage cheese with the sour cream, using a fork to break up any large lumps, and add sugar to taste. Take the mold with the dough out, spread the cottage cheese mixture, and bake for 10 minutes at 200°C.

Step 3

If the berries are frozen, do not thaw them; if fresh, place them in the freezer for firmness and to prevent them from spreading at high temperatures. Mix the cornstarch with the powdered sugar and gently combine it with the black currants. Cornstarch or semolina is essential to thicken the filling and prevent it from spreading. Place the berries on the hot base and bake at 200°C for 20 minutes. Prepare the meringue. Pour the egg whites into a large bowl. Start beating until thick foam forms, while cooking the syrup. In a saucepan, add 175 g of sugar, pour in water, and bring the syrup to a boil, stirring over high heat. If there is foam, remove it. Boil the syrup for about 5 minutes over high heat until its temperature reaches 120°C, or conduct a soft ball test.

Step 4

Pour the hot syrup in a thin stream while beating vigorously. Add lemon juice and continue beating until a very thick, stable mass forms. Spread the meringue over the pie. Bake under the grill or at a temperature of 210-220°C for a few minutes until browned. You can make it without the cottage cheese mixture and with other berries, but it's better to stick with sour berries (cranberries, currants).