Currant Pie with Sour Cream Filling

Currant Pie with Sour Cream Filling

60 min
Medium
1 serv.
288 g / 1 serv.

Rating

Average rating:—

Description

Crumbly shortcrust pie with black and red currants topped with a delicate sour cream filling

  1. Beat softened butter with sugar and vanilla sugar until fluffy.
  2. Add the egg and mix until smooth.
  3. Sift flour with baking powder and knead a soft dough.
  4. Press the dough into the bottom and sides of a small baking dish.
  5. Wash and dry the currants, then mix with corn starch.
  6. Spread the berries evenly over the dough.
  7. For the cream, mix sour cream with sugar until the sugar dissolves.
  8. Pour the sour cream filling over the berries.
  9. Bake in a preheated 180°C oven for about 30-35 minutes until done.
  10. Cool the pie before serving.
851
295 kcal / 100 g
kcal
10.4 g
3.6 g / 100 g
Protein
114.8 g
39.8 g / 100 g
Carbohydrates
39.4 g
13.7 g / 100 g
Fats