I was shopping in our local farm store, Oakridge Acres, last week and noticed that they had fresh red currants. It immediately made me think of my days working at Doon Heritage Crossroads and the delicious currant custard pie that I learned to make there. I couldn’t stop thinking about it, so I went back and picked up a quart of red currants. This pie is yummy, and is the perfect mix of tart currants and sweet custard.
Prepare (or buy) an unbaked pie shell. I like to use the recipe that is on the Crisco box. See previous post about this amazing crust recipe here: Pie Crust
You will only need a single shell, but this pie is so yummy, you could make two and share!
First I mixed together the sugar and the cornstarch.
Next, I beat the eggs with the milk into the dry mixture.
Next, to the liquid, I added the vanilla and a pinch of salt and mixed.
Next, I lined the unbaked pie shell with the currants, you want a liberal layer. It should be a single layer, but you can make it dense with the fruit.
Then, I poured the custard mixture into the pie shell, over top of the currants.
Then I sprinkled the pie with cinnamon.
Last, I placed the pie into the oven at 350 degrees and baked it for approximately 30 minutes, until the custard has set and the currants have risen to the top.
Currant Custard Pie Recipe
¾ cup sugar
1 tbsp. corn starch
1 ½ cups milk
2 tsp. vanilla
unbaked pie shell
1. Preheat oven to 350 degrees.
2. Mix sugar and cornstarch.
3. Beat eggs with milk, add vanilla and a pinch of salt.
4. Mix in dry ingredients.
5. Line bottom of an unbaked pie shell with currants.
6. Pour custard over top and sprinkle with cinnamon.
7. Bake at 350 degrees for approximately 30 minutes.