berries are nice, but stuffed into the shape of a cake i like them even better. the sweetness is more intense when baked. particularly the rather sour redcurrants (in our neighbor country austria they’re called ‘ribiseln’, which i think is such a cute word) can do with a bit of extra sweetness.
this pie was the last attempt to pack summer’s berries in a dessert. the three layers make it sour and sweet, crunchy and fluffy, juicy and rich in one.
redcurrant meringue pie ingredients for the shortpastry: 160 g flour 100 g cold butter 100 g sugar 100 g ground hazel nuts 2 egg yolks 2 tbsp. milk
ingredients for the layers: 350 g redcurrants, washed and picked 4 egg whites 180 g sugar
directions: first, make a shortpastry (it’s easy, but you have to work quickly). combine the flour and cold butter, and work with your fingers through the mixture to combine them. the result will be a crumble-like texture. add the drops of milk and the hazelnuts. make a clump, leave in the bowl, cover with cellophane and put in the fridge for an hour.
preheat the oven to 180 degrees C. place the dough clump in a spring form, and press the dough on to a spring form all around. bake the dough ‘blindly’ for 20 to 30. it will make a difference to bake the dough longer than you think is necessary, because the dough needs to obtain a caramelized smell.
in the meantime, whisk stiff the egg whites and sugar. take the shortpastry out of the oven, and quickly place the redcurrants on top of it. quickly distribute the snow on top of the berries (not too nicely, a few peaks are just nice). place in the oven, again, and bake for another 7-8 minutes. take out and let cool.
when cool, put in the fridge (ideally under a cloche) and let ‘soak through’. the pie is much better after 12-24 hours of cooling.