Recipes > Desserts > Pies > Currant Pies > Currant Pie

Currant Pie


  • 1 cup currants
  • 1 cup sugar
  • 1/4 cup flour
  • 2 egg yolks
  • 2 tablespoons water


Mix flour and sugar, add yolks of eggs slightly beaten and diluted with water. Wash currants, drain, remove stems, then measure; add to first mixture and bake in one crust; cool, and cover with Meringue I. Cook in slow oven until delicately browned.


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The Boston Cooking-School Cook Book (1896).

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