Red Currant Pie
Sweet & Sour kind of pie. My sister-in-law found this pie recipe and we tested it together a while back at their summer. It made the kitchen smell lovely and sweet and the fresh red currants straight from the bush gave a refreshing sour effect to the pie. We took some left overs back home with us and I topped it off with vanilla sauce. Red currents are so delicious at the moment, a perfect seasonal pie for the end of summer!
Preheat oven to 200C. Whisk the butter and sugar until frothy. Add egg yolks and save the whites for the filling. Combine the flour, vanilla sugar and baking soda. Line a pie tray with baking paper. Spread about 2/3 of the dough on to the base and some on the sides.
Mix the red currants and potato flour together and spread them on the base. Make the quark filling, whisk all the ingredients together and pour on top of the red currant mixture. Sprinkle on top the rest of the dough left over from the base. Cook for 45 minutes and place some aluminum foil on top of the pie, once it starts to get some colour.