Currant Pie

Ingredients

• 3 cupfuls Ripe Currants
• 1 cupful Granulated Sugar
• 1 recipe Pie Crust (prepared) (Recipe for Paste No. 3 is not provided, so a standard pie crust is assumed. See notes in recipe instructions.)

Instructions

1. 1In a saucepan, combine the 3 cupfuls of ripe currants and 1 cupful of sugar. Stew over medium heat for 10 minutes, stirring occasionally, until the currants soften and release their juices. Strain the mixture to remove any seeds or skins. Let cool slightly.
2. 2Preheat oven to 400°F (200°C). Prepare a pie crust (Paste No. 3, or a standard pie crust). Line a pie plate with the crust. Pour the prepared currant filling into the crust. Cover with a top crust, or use a lattice crust. Crimp the edges to seal. Cut vents in the top crust to allow steam to escape.
3. 3Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, cover the edges with foil. Let cool completely before serving.