Redcurrant pie


200 g all-purpose flour
pinch of salt
120 g butter
125 g white sugar
1 egg

Currant Meringue Filling:
3 egg whites
125 g white sugar
100 g desiccated coconut
600 g red currants

This crunchy redcurrant pie with coconut meringue is a delicious way to incorporate redcurrants into baking.


  • 1
    Preheat oven to 160 °C.
  • 2
    In a medium bowl, whisk flour, butter, sugar, egg and pinch of salt until mixture forms dough. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
  • 3
    Roll out dough into approximately an 20x24cm and place into a pan.
  • 4
    Bake for 25 minutes, or until golden-yellow. Remove from oven and cool slightly. Raise oven to 150 °C.
  • 5
    To prepare the filling, beat egg whites in a medium bowl until stiff. Add sugar and beat for 5 minutes.
  • 6
    Add coconuts and mix. Fold currants into meringue and spoon into slightly cooled crust. Smooth mixture evenly into crust.
  • 7
    Bake in the oven for 30 minutes, or until top is lightly browned.
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