Currant pie with almond nibs
The pie doesn't claim to be original, but the exquisite almond slivers, the unique sweet and sour taste of blackcurrant, the aroma that evokes memories of a bygone summer, and the fluffy texture are sure to melt even the most iron-willed healthy eater. Come visit!
October 1, 2026, 6:20 AM
Wheat flour / Flour - 260 g
Almonds - 60 g
Chicken egg - 1 pc.
Sugar — 190 g
Butter (with a small slide, ~30-35g) - 2 tbsp.
Sour cream (15%) — 200 g
Black currant - 125 g
Salt (a pinch)
Soda (under the knife) - 1 tsp.
Recipe "Currant pie with almond nibs":
Break a chicken egg and measure out the required amount of granulated sugar.
Beat until white and fluffy.
Add a piece of butter.
And beat again.
Then add sour cream and beat again.
Grind the almonds into fine powder. Add to the sour cream mixture and stir quickly.
Sift wheat flour, salt, soda and mix quickly again.
Add blackcurrants (no need to defrost) and stir. The dough will be quite thick, but not heavy.
Place the dough in a greased pan. Bake in a preheated oven at 180°C for approximately 40-45 minutes. PLEASE CONSIDER THE POWER OF YOUR OVEN.
Cool in the mold.
Sprinkle with powdered sugar if desired.
A piece of pie.
