Frozen Blackcurrant Pie

Country kitchen

This frozen blackcurrant pie is very easy to bake in the oven, and the result is fluffy, aromatic, tender, and delicious.

This recipe calls for a sponge cake dough with a little fermented baked milk added to it. You can use any fresh fermented milk product—yogurt, sour cream, kefir, or buttermilk.

This recipe can also be used to make pies with any berries – blueberries, bilberries, raspberries or garden strawberries.
Cooking time is 50 minutes. The recipe with photos and ingredients listed makes 8 servings.

Ingredients:

sugar – 230 g;
eggs – 4 pcs.;
fermented baked milk – 50 ml;
wheat flour – 160 g;
baking powder – 8 g;
butter – 25 g;
frozen currants – 230 g;
powdered sugar, chocolate drops for decoration.

How to make blackcurrant pie

Remove the currants from the freezer ahead of time, let them sit at room temperature for 2 hours, then place them in a colander and rinse under cold running water. Leave the berries in the colander to drain.

Place fine white sugar in a bowl and beat in fresh eggs. If the eggs are small, use 5.

Beat the eggs and sugar until light and fluffy. The eggs and sugar should approximately triple in volume.

Pour room temperature fermented baked milk into the whipped mixture and stir gently.

Sift the wheat flour mixed with baking powder. Add the flour to the bowl in small portions and knead the dough.

Melt the butter, cool, pour it into the dough, and mix. You can substitute olive oil or any vegetable oil for the butter.

Now add the defrosted currants to the dough. Meanwhile, preheat the oven to 180 degrees Celsius.

Grease a baking pan with a hole in the middle with butter and sprinkle with flour.
Pour the dough into the mold.

Place the pan on the middle level of a preheated oven and bake for 35-40 minutes.

We take the finished pie out of the pan and cool it on a wire rack.

Sprinkle with powdered sugar through a sieve.

Place chocolate chips (icing) on the still warm cake.

Serve with tea, coffee, or milk. Enjoy your meal.