Black Currant Pie with Frangelico Crème Chantilly

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Sunday 25th February 2007

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.

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.

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.

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...

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 cream1 to 2 tablespoons of icing sugar
A few drops of vanilla essence
2 or more tablespoons of Frangelico liqueur

For the Sweet Pastry
Sift the first measure of flour and salt into a large bowl or food processor.
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.
Whisk the castor sugar and egg together and add to the mixture to make a firm dough.
On a lightly floured bench or board knead the mixture until it forms a smooth ball.
Handle as little as possible to prevent the pastry from becoming hard when baked.
Cover with plastic wrap and refrigerate for 20 minutes.

For the Pie
Preheat the oven to 180°C (360°F).
On a lightly floured board or bench carefully roll out half of the pastry until it's approximately 5 mm (1/8 inch) thick.
Line a small 20cm pie dish with the pastry. Roll out the second half of the pastry to form the lid.
Just before adding the blackcurrant to the pie base, toss them together with the 2nd measure of flour and caster sugar.
Pile the floured blackcurrants into the pie base.
Wrap the lid over the rolling pin and carefully unroll over the top of the pie.
Trim off the excess pastry, seal the edge by crimping the pastry sides using a fork or pinching between your forefinger and thumb.
Make small slits or holes in the lid with a small knife for air to escape.
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.
Bake for 25 to 35 minutes or until the pastry is gorgeously golden.
Allow to rest for a few minutes before serving with the Frangelico Crème Chantilly.

Frangelico Crème Chantilly.
Pour the cream, icing sugar vanilla and Frangelico into a large bowl and whip together lightly until soft peaks just begin to form.