Currant pie - a staple dessert on our summer table is best served with heavy cream.
1½ cups sifted whole-grain flour
½ teaspoon unrefined sea salt
¼ cup chilled butter, (chopped into ¼-inch cubes)
½ cup sourdough starter
1¾ lb Champlain Orchards rovada red or pink champagne currants
1 cup unrefined sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
2 tablespoons heavy cream, (plus extra to serve)
3 tablespoons arrowroot powder
melted butter, (for brushing the crust)
In a stand mixer, or by hand, stir salt into flour. Then beat in chilled butter until the flour resembles corn meal. Beat in sourdough starter until the dough is smooth.
Form the dough into a ball. Wrap in plastic wrap and refrigerate for at least 4 and up to 24 hours.
Preheat the oven to 350 F.
Roll out the dough on a floured surface until it's about ⅛ inch thick. Place it in a pie tin and blind bake the crust for 12 to 15 minutes while you make the filling.
In a medium saucepan, mix currants with sugar, cinnamon, vanilla and arrowroot powder. Simmer over medium-low heat, stirring continuously, for 20 minutes.
Pour the filling into the pie crust, brush the crust with butter and bake for 20 to 35 minutes. Serve with heavy cream.
- Adapted from Nourished Kitchen