[VGary]

Red Currant Pie
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

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 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. Fold currants into mixture and pour into pie crust.
5.
Bake in oven for 10 minutes, or until top is lightly browned.


Currant Jam

Clean the currants, removing stems, and steam for 60 minutes to extract juice. Two pounds of cleaned currants (red, white or black) will yield about 5 cups of juice.
5 cups currant juice
7 cups sugar
1 pouch Certo
Follow directions on Certo package. Yield about 8 cups. Seal in sterilized jars.

Blackcurrant or Redcurrant Sauce

Topping for ice cream, pancakes, pound cake etc.
Take 4 lbs. of black currants (approximately 12 cups of cleaned berries). Add 3 cups water and cook for 15 minutes until soft. Put through ricer and add 3 cups sugar. Seal in sterilized jars

Blueberry- Currant Jam

5 cups crushed blueberries
4 cups sugar
1 cup red currant juice
1 pouch Certo
Boil the blueberries, sugar, and currant juice for about 5 minutes, then add 1 pouch Certo and boil 1 minute. Ladle into hot sterilized jars and seal.