one double pie crust dough
(for the filling)
2 1/2 cups freash raspberries
2 cups freash red currants
1/2 cup plus 3 T sugar, plus a little for sprinkling
2 T red currant jelly
1 t lemon juice
2 1/2 T cornstarch
1 T cold unsalted butter, cut into small pieces
1 egg beaten with 1 T milk, for glaze
[how to make]
*Prepare and refrigerate the pie dough.
*Roll the larger dough portion into a 12" circle and line a 9" pie pan with it, letting the excess dough drape over the edge. Refrigerate the shell until needed.
*Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
*Combine the raspberries, currants, and the 1/2 cup sugar in a large bowl.
*Warm the jelly in a small microwavable container, then add to the fruit along with the lemon juice.
*Mix gently, then let stand for 10 minutes.
*Mix the 3 T sugar and cornstarch in a small bowl stir into the fruit.
*Roll the other dough half into an 11" circle.
*Turn the filling into the pie shell and smooth it out with the back of a spoon.
*Dot the filling with the butter.
*Lightly moisten the rim of the pie shell.
*Drape the top pastry over the filling, paressing along the edge to seal.
*Trim the overhang with scissors, leaving an even 1/2" to 3/4" all around, then sculp the edge into an upstanding ridge.
*Flute or crimp the edge, as desired.
*Poke several steam vents in the top of the pie with a large fork or paring knife.
*Brush the pie lightly with the egg wash glaze and sprinkle with sugar.
*Put the pie on the prepared baking sheet and bake on the lower rack for 30 minutes.
*Reduce the oven temperature to 375 degrees and move the pie un to the middle rack, rotating the pie 180 degrees.
*Bake for 25 to 35 minutes longer until the juice bubbles thickly at the steam vents and the top is a rich golden brown.
*Transfer the pie to a rack and cool for at least 1 1/2 to 2 hours before serving.
*Cover and refrigerate leftovers after 24 hours.
-makes 8 to 10-
Note: I found this recipe in "Pie Academy" by Ken Haedrich.
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