Black Currant Pie
Baking and Desserts • Greek
Description
If you use less sugar, the pie turns out sour — I prefer it that way. You can replace currants with blackberries, lingonberries, etc. Brandy/rum can be replaced with low-fat cream.
Ingredients
- Frozen black currant puree 20 oz
- Light Raisins, Seedless 0 oz
- Sugar ½ cup
- Cottage cheese 5 oz
- Chocolate eggs 3 pieces
- Starch film 2 tablespoons
- Wheat Flour 1 cup
- Oat flakes 5 oz
- Butter 5 oz
- Brandy 4 tablespoons
Step-by-Step Guide
Step 1
Mix melted butter, 1 egg, and one-third of a cup of sugar. Add flour and oat flakes (you can use regular ones or just oat flour). Knead the dough.
Step 2
Grease a medium-sized springform pan with butter and sprinkle with flour. Spread the dough on the bottom and level it out.
Step 3
Mix the currants and raisins, add sugar to taste, and pour in 4 tablespoons of brandy (or rum). Add cottage cheese, one and a half eggs, and starch. Stir well.
Step 4
Spread the mixture over the dough.
Step 5
Bake at medium heat for 50 minutes.
Step 6
Before serving, you can sprinkle with powdered sugar.
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