Fresh Currant and Raspberry Pie
- 2 1/2 cups fresh raspberries
- 2 1/2 cups fresh currants
- 1 3/4 cups sugar
- 3 tablespoons butter
- 1 1/2 tablespoons flour
- 14 ounce pie paste (2 crusts)
Wash and pick over berries; mix them with sugar. Line pie pan with bottom crust, sprinkle half the flour on the crust; cover with the berries. Sprinkle remaining flour over berries, dot with the butter; cover with second crust, building a nice crinkly edge. Cut slits in top to let steam escape. Serve 6.
Submitted by May 31, 2009
15 min 30 min 45 min
15 min 30 min 45 min