Blackcurrant Pie is a delectable and unique dessert that celebrates the intense flavor of blackcurrants. With a nutty hazelnut crust and a luscious blackcurrant jam filling infused with a hint of lavender, this pie offers a delightful combination of textures and tastes. The blackcurrant’s tartness pairs perfectly with the sweet and crumbly crust, creating a delightful treat that is both visually appealing and incredibly delicious.

The blackcurrant, native to Europe and Asia, has a long history of culinary use. Ancient civilizations recognized the nutritional value of blackcurrants and used them in various recipes. However, it wasn’t until the 17th century that blackcurrants became more popular in Europe, especially in France and England.

In the 18th and 19th centuries, blackcurrants were widely used in jams, desserts, and beverages due to their rich flavor and high vitamin content. The popularity of blackcurrants continued to grow, and they became a staple in many European cuisines.

The blackcurrant pie is a modern twist on the classic fruit pie, elevating the flavors of blackcurrants with the addition of ground hazelnuts in the crust and a touch of dried lavender in the filling. This unique combination of ingredients creates a pie that is both elegant and deeply satisfying, making it a favorite among dessert enthusiasts.

INGREDIENTS

CRUST:

• 210 g (1 3/4 cups) flour
• 200 g (2 2/3 cups) ground hazelnuts
• 100 g (1 sifted cup) powdered sugar
• 100 g (1/2 cup) granulated brown sugar
• 110 g (1/2 cup) soft refined coconut oil
• 60 ml (1/4 cup) vegetable oil
• 1/2 teaspoon ground vanilla
• 1/2 teaspoon salt

TOPPING:

• 450 g blackcurrant jam
• 2 teaspoons dried lavender buds

INSTRUCTIONS

CRUST:

1. In a bowl, combine all dry ingredients except for the oils.
2. Add the soft refined coconut oil and vegetable oil to the dry ingredients and knead until a crumbly dough forms.
3. Reserve 1/4 of the dough for the topping and form the remaining dough into a disk.
4. Wrap the dough in foil and refrigerate for 30 minutes.
5. Preheat the oven to 200°C (400°F) and grease a round pie or tart pan with a diameter of 28 cm (11 inches).
6. Roll out the dough between two sheets of plastic foil and press it into the bottom and edges of the pan to form the crust.

FILLING:

1. Combine the blackcurrant jam and dried lavender buds.
2. Pour the jam mixture into the crust.
3. Form the reserved dough into large crumbs and distribute them on top of the pie.
4. Bake the pie for 35 minutes, then let it cool completely before removing it from the pan.

Indulge in the delightful flavors of Blackcurrant Pie, where the nutty hazelnut crust harmonizes with the rich and aromatic blackcurrant filling. The hint of lavender adds a touch of sophistication to this classic dessert, making it a wonderful addition to any special occasion or gathering. Enjoy each mouthful as the flavors dance on your taste buds, and savor the beauty of this delightful creation.