Do you have blackcurrants in your garden and if so what do you do with it?
I used to make jellies, preserves and cordials for later use. Jellies for spreading on bread and cordials for making hot blackcurrant toddies for cold winter days.
This time I tried to make a pie the same way I would make a lime pie and why I haven’t done this before beats me. Since I used juice and not whole berries this pie turned out velvety smooth.
For this pie I used
400 g blackcurrants
0,5 dl water
Put the berries and the water in a pan and heat up to a boil then turn the heat down to lett it simmer lightly for about 30 minutes and remember do not stir.
Then drain the juice from the pulp into a small pan and lett this juice simmer to about 1,5-2 dl
But if you have a lot of berries and bottles for preserving, you probably should make a lot for later use.
I usually put unsweetened juice i containers I can put in the freezer.
100 g melted butter
300 g bixit or digestives crumbs
Stir all ingredients together in a medium bowl until well-combined. Press the mixture into the bottom and up the sides of a 9-inch pie plate, springform pan or other baking dish.
I usually prebake the crust, but you do not have to.
Place the crust in a preheated oven 200º for about 10 minutes until the crust is lightly golden.
Allow to cool completely before using.
If baking along with pie contents, place into the refrigerator for about an hour to chill completely as this will help set the graham cracker crust for filling and baking.
5 egg yolks
1 can of thick condenced milk
2 dl sourcream
1,5 dl unsweetened consentrated blackcurrant juice.
Beat the eggyolks in a bolw and add the condenced milk and sour cream and stir to a smooth mixture.
Lastly while stirring pour in the blackcurrant juice and when everything is well blended pour this mixture into the pie crust.
Bake in the oven on 100º for 10-20 minutes until the filling is set.
You know the filling is done when you shake the pan and the filling does not wobble.