Fresh currants are one of summer’s overlooked treasures. They are just as adaptable to baking as other more common berries, such as blueberries and raspberries. In fact, naturally tart currants are often paired with those sweeter berries for a perfect balance of flavors. Here, red currants and raspberries are tossed together and baked in a double-crust pie liberally sprinkled with sanding sugar. It’s exactly the type of dessert you want to make—and eat—after a visit to a farmers’ market or roadside fruit stand in high summer.

　　

Ingredients

one 10-inch pie

　　All-purpose flour, for dusting

　　Pâte Brisée (page 322)

　　10 ounces (2 cups) fresh red currants, stems removed

　　10 ounces (about 2 cups) fresh raspberries

　　1/4 cup instant tapioca

　　Finely grated zest and fresh juice of 1 lemon

　　1 cup granulated sugar

　　2 tablespoons unsalted butter, cut into small pieces

　　1 large egg, for egg wash

　　1 tablespoon milk, for egg wash

　　Coarse sanding sugar, for sprinkling

　　

Step 1

On a lightly floured surface, roll out 1 disk of dough to a 14-inch round, 1/8 inch thick. Fit dough into a 10-inch pie plate. Refrigerate or freeze until firm, about 30 minutes.

　　

Step 2

In a medium bowl, gently toss together currants, raspberries, tapioca, lemon zest and juice, and granulated sugar to coat. Pour mixture into pie plate, piling fruit in center. Dot filling with butter.

　　

Step 3

Preheat oven to 425°F. Roll out remaining disk of dough, as in step 1. Whisk together egg and milk. Brush edge of dough with some egg wash; place other round of dough on top, and trim to 1-inch overhang. Crimp edges; refrigerate or freeze pie until firm, about 30 minutes.

　　

Step 4

Transfer to a parchment-lined rimmed baking sheet; cut a few steam vents in top of pie. Brush with egg wash, and sprinkle with sanding sugar. Bake 20 minutes. Reduce heat to 350°F. Continue baking until juices are bubbling and crust is golden brown, about 40 minutes more. Let pie cool completely on a wire rack before serving.

　　Martha Stewart's New Pies and Tarts