Thursday, July 9, 2009

What's 'currant' at the Seville Farm Market

This update -- and recipe -- comes from one of our market growers, Kris Perry:

I will have currants this week. Here is a currant pie recipe. They also make awesome jelly.

See you Saturday!

Fresh Currant Pie
Just tart enough, very juicy; the filling has a gorgeous bright color.

Pastry for 2-crust pie
3 cups washed, stemmed currants
1½ cups sugar
3 tablespoons quick-cooking tapioca
½ teaspoon salt
1 tablespoon butter or regular margarine

Drain currants. Place in a bowl and crush lightly with a spoon. Combine sugar, tapioca and salt. Add to currants and stir gently to mix. Turn into pastry-lined 9” pie pan; dot with butter. Adjust top crust; flute edges and cut vents. Bake in 425-degree oven until crust is golden and the juices are bubbly, 35 to 45 minutes.

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