Red Currant Pie

They were picked from the garden, and the pie - more of a cake with red currant and meringue on top - turned out great. Better even with vanilla sauce.

Recipe collected from: http://allrecipes.com//Recipe/red-currant-pie/Detail.aspx

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 2 egg yolks
• 1 1/2 teaspoons grated lemon zest
• 2 egg whites
• 1/2 cup white sugar
• 2 teaspoons cornstarch
• 2 1/4 cups red currants
  

Directions:

1. To Make Dough: In a medium bowl, sift together flour and baking powder. Mix in butter, sugar, egg yolks and lemon zest until mixture forms dough. Let rest in cool place for 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C). Roll out dough (note: very difficult to do so just put it in the pan and use your fingers to spread it all around evenly on the pan) and put into a springform pan.
3. Bake in oven for 25 minutes, or until golden yellow.
4. To Make Filling: In a medium bowl, beat egg whites until stiff. Gradually stir in sugar and cornstarch; beat for 5 minutes (note: the mixture was no longer like egg whites when stiff) . Fold currants into mixture and pour into pie crust.
5. Bake in oven for 10 minutes (note: I actually had to bake for 30 minutes to get this to turn brown), or until top is lightly browned.