A springerle crust accents the Bavarian roots of this traditional red current pie, sweetened with the addition of raspberries and cream cheese
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461 per serving
- 1 cup flour, Crust
- 1 teaspoons salt, Crust
- 1/2 cup cold water, Crust
- 1 teaspoons sugar, Crust
- 1 cup butter (2 sticks) cold, Crust
- 1 egg, lightly beaten, Crust
- 2 cup red currents, Filling
- 2 cup red rasperries, Filling
- 1 Neufchatel or cream cheese, Filling
- 1/2 cup white sugar, Filling
- 2 eggs, Filling
- 1 teaspoons vanilla extract, Filling
- 1/2 cup sour cream, Filling
Step 1: Crust
Mix dry ingredients.
Step 2: Crust
Cut cold butter stick into 8 pieces. Cut in butter until it resembles a coarse pea-sized texture.
Step 3: Crust
Sprinkle in 2 Tbsp water at a time, mixing and adding in 2 T increments until dough can form a ball.
Step 4: Crust
Roll into a disk and refrigerate 1 hour.
Step 5: Crust
Roll out and place into buttered pie pan. Use a fork to prick bottom of crust.
Step 1: Filling
Prepare red currents by removing berries from stems.
Step 2: Filling
Cream together Neufchatel cheese and sugar.
Step 3: Filling
Blend in 2 eggs, 1 at a time. Add vanilla and sour cream.
Step 4: Filling
Fold in 2 cups red currents and 2 cups red raspberries.
Pour into pie crust and place top crust imprinted with springerle pattern and seal crust around edges.
For Egg Wash:
Lightly mix remaining eggs and add 1 Tbsp water. Brush on top of crust. Bake 60 - 65 mins at 325.
Springerle pattern is imprinted by using a springerle rolling pin, available at specialty baking stores.