Red Currant Pie

Red Currant Pie

This crunchy red currant pie with coconut meringue is a delicious way to incorporate red currants into baking.


200 g all-purpose flour
pinch of salt
120 g butter
1/2 cup white sugar
1 egg

Currant Meringue Filling:
3 egg whites
1/2 cup white sugar
100 g desiccated coconut
600 g red currants


In a medium bowl, whisk flour, butter, sugar, egg and pinch of salt until mixture forms dough. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
Preheat oven to 160 °C. Roll out dough into approximately an 20x24cm and place into a pan. Bake for 25 minutes, or until golden-yellow. Remove from oven and cool slightly. Raise oven to 150 °C.
To prepare the filling, beat egg whites in a medium bowl until stiff. Add sugar and beat for 5 minutes. Add coconuts and mix. Fold currants into meringue and spoon into slightly cooled crust. Smooth mixture evenly into crust.

Bake in the oven for 30 minutes, or until top is lightly browned.