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Sunday 25th February 2007

Black Currant Pie with Frangelico Crème Chantilly

I made this pie many weeks ago during our Christmas holidays, the photos have been queued in my dashboard, just waiting for me to lovingly add some words around them and publish it for the world to see.

Blackcurrant pie

However whilst continuing to delay and defer my post, our delightful Jeanne announced the 2nd round of “Waiter there’s something in my…” her chosen theme - pies!
Therefore this great new event seemed the perfect time to free the photos from my dashboard.

Blackcurrant pie

I’d love to write a gorgeous description of the pie here, the scrummy tastes, the oozing currant juice and it’s tartness against the smooth soothing hazelnut cream and the crumbly texture of the pastry. I’d also love to share our adventure hunting and gathering the currants from the bushes in the garden, being sure to pick every last one, including those that fell into the soft mossy and wet smelling soil.

Blackcurrant pie

However it’s getting late, we spent the most beautiful evening jumping waves at the beach tonight and we have only just finished our evening meal and got some very snoozy girls to bed.
I must now race around and start our bread for tomorrow’s packed lunches, wash up, find the overdue library books, plan homeschool, feed the resident felines and cavies…

Blackcurrant pie

So anyway hope you like my pie, it was delicious with hint of hazelnuts from the Frangelico spiked cream, however next time I might add some extra toasted ground hazelnuts into the pastry as well.

  • Blackcurrant Pie with Frangelico Crème Chantilly
  • 200 grams / 7 oz of plain white flour
  • a pinch of salt
  • 120 grams / 4¼ oz of butter
  • 50 grams / 2 oz of castor sugar
  • 1 egg
  • 2 cups of fresh or frozen blackcurrants
  • 1/8 cup of plain white flour
  • 1/2 cup of caster sugar
  • a little extra beaten egg
  • 300ml / ½ pint of cream
  • 1 to 2 tablespoons of icing sugar
  • A few drops of vanilla essence
  • 2 or more tablespoons of Frangelico liqueur
  1. For the Sweet Pastry
  2. Sift the first measure of flour and salt into a large bowl or food processor.
  3. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs.
  4. Whisk the castor sugar and egg together and add to the mixture to make a firm dough.
  5. On a lightly floured bench or board knead the mixture until it forms a smooth ball.
  6. Handle as little as possible to prevent the pastry from becoming hard when baked.
  7. Cover with plastic wrap and refrigerate for 20 minutes.

Blackcurrant pie

  1. For the Pie
  2. Preheat the oven to 180°C, 350°F or gas mark 4.
  3. On a lightly floured board or bench carefully roll out half of the pastry until it’s approximately 5 mm (1/8 inch) thick.
  4. Line a small 20cm pie dish with the pastry. Roll out the second half of the pastry to form the lid.
  5. Just before adding the blackcurrant to the pie base, toss them together with the 2nd measure of flour and caster sugar.
  6. Pile the floured blackcurrants into the pie base.
  7. Wrap the lid over the rolling pin and carefully unroll over the top of the pie.
  8. Trim off the excess pastry, seal the edge by crimping the pastry sides using a fork or pinching between your forefinger and thumb.
  9. Make small slits or holes in the lid with a small knife for air to escape.
  10. With a pastry brush, lightly coat the top with a little extra beaten egg, at this stage you can also if you wish decorate your pie with various cut shapes from the pastry trimmings.
  11. Bake for 25 to 35 minutes or until the pastry is gorgeously golden.
  12. Allow to rest for a few minutes before serving with the Frangelico Crème Chantilly.
  1. Frangelico Crème Chantilly.
  2. Pour the cream, icing sugar vanilla and Frangelico into a large bowl and whip together lightly until soft peaks just begin to form.

Blackcurrant pie and Frangelico cream

Enjoy!
Bron

Filed under Desserts, Fruit & Veges, Summer, Fruit

22 comments »

  1. Very nice recipe… I love it! And the photos are gorgeous!
    Ciao.

    Orchidea — Sunday 25th February 2007 11:17 pm

  2. Wow, that looks gorgeous. I can’t wait ’til blackcurrants are in season around here. In the meantime I might try your recipe with some frozen ones I have. Lovely photos!

    Ash — Sunday 25th February 2007 11:31 pm

  3. Oh I love the look of your pie, with all this juice dripping out. Makes my mouth water!

    bea at La tartine gourmande — Monday 26th February 2007 3:56 am

  4. Really wonderful photos. I can tell this would taste just amazing.

    Kalyn — Monday 26th February 2007 3:59 am

  5. Oh, that looks yummy. I love how the crust actually looks all soft and crumbly, so I can sort of feel how it would be in my mouth.

    deinin — Monday 26th February 2007 6:11 am

  6. That looks so tasty! The photos are gorgeous.

    Caty — Monday 26th February 2007 7:19 am

  7. You’ve swept me away again, these are fantastic photos. I know this tastes totally awesome.
    I loved hearing you jumped waves - it brings wonderful memories of the days I spent on lake Michigan with our boys!

    Tanna — Monday 26th February 2007 7:52 am

  8. You really are a fab food photographer! Hmmm and I love blackcurrants. Gorgeous!

    catherine — Monday 26th February 2007 8:23 am

  9. Oh Bron, here I am sitting at my keyboard salivating at your absolutely stunning pictures! The vivid red of that oozing blackcurrant juice is just phenomenal and I can almost taste the tart berries with the sweet pastry. It’s pure torture!! ;-) Thanks for a really beautiful contribution to WTSIM and hope to see you again next month!

    Jeanne — Monday 26th February 2007 8:56 am

  10. Mouthwatering, just mouthwatering. Those pics are fabulous.

    christine (myplateoryours) — Monday 26th February 2007 11:07 am

  11. Just when I think I can’t eat anymore, I visit your blog and my stomach growls. Wow - this looks so, so, so deee-lish. Do you think my computer would mind if I brought my fork over?

    Chris — Monday 26th February 2007 12:28 pm

  12. That oozy filling is making me whimper! Oooh, to be able to haunt your pantry…. :D

    Ellie — Monday 26th February 2007 11:51 pm

  13. The pie looks fantastic and the filling is so yummy!

    Patricia Scarpin — Tuesday 27th February 2007 4:05 am

  14. Hi Bron - I love the idea of the blackcurrent/hazelnut combination - yum! Beautiful pictures as always!

    gilly — Tuesday 27th February 2007 7:37 am

  15. Bron, these photos are stunning! I love the addition of the Frangelico–its delicate taste must be perfect with the sweet-tart currants.

    Susan from Food Blogga — Wednesday 28th February 2007 1:15 am

  16. I love blackcurrants!

    Must be nice to have enough to make a whole delicious pie out of them.

    david — Wednesday 28th February 2007 7:23 am

  17. Bron do you think that would survive a trip north in a postbag?

    barbara — Thursday 1st March 2007 4:53 am

  18. Thanks heaps everyone!

    bron — Thursday 1st March 2007 1:58 pm

  19. Oh! All that juice…I am gonna faint! This looks absolutely delicious!

    Helen — Thursday 1st March 2007 5:23 pm

  20. Hi,
    This is lokesh.I have gone through the information in your website, its if truth be told tremendous.

    lokesh — Thursday 29th March 2007 10:21 am

  21. Just got some fresh black currants from my co-op, then couldn’t find any good recipes for them until this. Looking forward to trying the pie!

    ben — Monday 23rd July 2007 5:45 pm

  22. i`ve just had a load of black currants given to me at my allotments and had no idea what to do with them, but now thanks to your blog i now know, your pic`s of that pie look fantastic and i can`t wait to get bakeing, thank you very much,

    barry — Saturday 19th July 2008 10:27 am

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