Bavarian Heritage Pie

November 22, 2013 by Kenmore

A springerle crust accents the Bavarian roots of this traditional red current pie, sweetened with the addition of raspberries and cream cheese


preparation time
0 mins

cook time




1 cup flour Crust

1 teaspoons salt Crust

0.5 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

0.5 cup white sugar Filling

2 eggs Filling

1 teaspoons vanilla extract Filling

0.5 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.

Pie Assembly:

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.


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