Red currant pie

Juicy and fine!

Preparation steps

Currant sauce
Heat the water and sugar over medium heat until the sugar has melted.
Add currants, allspice, ginger and cinnamon and when done cook for another 10 minutes.
Add 2 tablespoons of density, stir until boiling and then a little more to the desired density.
Set aside to cool. Dough
From the listed ingredients, knead a smooth dough, adding the last water, spoon by spoon.
Roll out the dough immediately into a circle with a diameter of 28 cm so that the edges hang on the side, so that you can "wrap" it. Flour the baking sheet and place the dough.
Pour the filling into the dough, and "roll" the hanging dough on one side to the end of the circle, so that you "pinch" a small part of the dough with your fingers and transfer it to the right side.
Bake at 180 degrees for about 40 minutes.
Phenomenal performance of Lillet and mmmary Performance of ratatouille

Serving

You can serve the pie hot or cold with the addition of whipped cream.

Ingredients

Currant sauce

300 gcurrant
80 gbrown sugar
200 mlwater
on top of a teaspooncinnamon
on top of a teaspoonpepper
on top of a teaspoonginger
2 tbspdensity

Dough

160 gflour
of halflemon zest grated
75 gsoftened butter
to the topteaspoons of salt
to the topteaspoons of ginger
5spoon of water

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