Red currants are popular among gardeners. Western Europe is considered its homeland, where this berry began to be grown. At first it was used for medical purposes.

Red currants in baked goods compensate for the sweetness and add a refreshing, slightly tart taste. As soon as the berries ripen, I make sure to prepare baked goods and desserts from them according to new recipes.

I suggest making a delicate pie from crumbly shortcrust pastry, vanilla pudding and fresh red currants.

I prepare the products according to the list.

First I prepare the dough, since it needs to be cooled. Sift flour into a bowl, add two types of sugar (regular and vanilla), butter at room temperature.

I knead the dough, place it in a bag and put it in the refrigerator for at least 1 hour.

At this time I cook the pudding. Using a mixer, beat the yolks well with two types of sugar.

In another bowl, stir the starch into the milk.

I combine the milk and yolk mixture and beat a little with a mixer.

I heat the mixture in a water bath, stirring constantly, until it reaches the consistency of pudding. I cover the pudding with film to prevent a dry crust from forming.

To bake this pie, I use a round pan with a diameter of 28 cm. I grease the pan with vegetable oil. I distribute 2/3 of the shortbread dough over the mold, forming a side. I make punctures in the base with a fork.

I bake the shortbread base in an oven preheated to 180 degrees for about 12-13 minutes.

I put pudding in the base.

Then I spread the red currants over the surface of the pudding.

I grate the remaining dough onto the berry layer using a coarse grater.

I preheat the oven to 180 degrees. I bake the pie for about 28-30 minutes.

The finished pie can be sprinkled with powdered sugar. Shortbread pie with pudding and red currants is ready!

Enjoy your tea!

I've eaten apple pie, but never with pudding. I've always been interested in trying pudding in baked goods. Not in the form of cake cream (I’ve already tried this), but in baking. I decided to choose this recipe, the pie in the photo is very attractive!


original name"Apple Quiche"

Set of products for shortbread cakes:

• 250 g butter or margarine
• 500 g flour
• 1 yolk
• 1 egg
• 180-200 gr. sugar
• 1-2 tbsp sour cream
• 1 teaspoon baking powder

For cream:

• 2 packs of vanilla pudding powder, 40g each
• 3-5 tbsp sugar
• 700 ml milk
• 5-6 pieces of medium apples, not very hard
• 2-4 tbsp breadcrumbs

Cooking method:

First of all, I made the pudding.
I had this one, 125 g per 700 ml of milk. I took 500 ml of milk (there was no more)

I poured it into a saucepan and poured cold milk over it (I didn’t add sugar, because the pudding already contains it)

Mixed well with a whisk

And cook over medium heat, stirring constantly, until thickened

It didn’t thicken much, this is the consistency it turned out to be

I left it to cool while I worked on the dough.
(hereinafter according to the recipe, words of the author)

Sift wheat flour with baking powder
Add butter or margarine cut into cubes

Grind (with your hands until crumbs)

Add eggs, sugar and sour cream to form a soft dough.
(added eggs, sugar and sour cream)

(Then mixed it all with a spoon)

(and kneaded the dough)

(somehow the dough seemed a bit soft to me, so I added more flour)

(and kneaded the dough)

Divide the dough into two parts.
Place in the refrigerator for 1 hour.

Line a baking pan with paper (the size of my rectangular pan is 22x30 cm)
(it’s better to leave more edges so that you can carefully pull the cake out by the ends of the paper)

Roll out one piece of dough on a surface dusted with flour.
Transfer the dough to a baking sheet (they asked me how to transfer the dough and transfer it to a baking sheet) I take a rolling pin and roll the dough from beginning to end, and then unfold it in the baking sheet and straighten it with my hands
(I couldn’t wrap the dough around the rolling pin, so I just put the dough in the mold and kneaded it onto the surface with my hands)

(it turned out fine and not at all difficult, so you can try it too)

Sprinkle with breadcrumbs
(there were no breadcrumbs, I powdered it with a little starch)

Peel apples
(and cut into thin slices)

Place thinly sliced ​​slices on top of the dough
If the apple variety is very hard, then the apples can be grated on a coarse grater.

For the filling, cook the pudding mixture from the indicated products.
Place 500 ml milk in a saucepan on the fire and let it boil
Dissolve pudding powder and sugar in the remaining 200 ml milk
And pour into hot boiling milk.
Boil until the first bubbles appear.

And pour hot on the apples
(I cooked the pudding in advance, as I already wrote, and by this time it had already cooled down and thickened)

Cut strips from the remaining second part of the dough and place them on the dough in the form of a lattice.

Bake in a preheated oven for approximately 200 grams.
40-45 minutes. If the top of the dough sets quickly, cover with foil after 10-15 minutes.

Sprinkle the cooled pie with powdered sugar and vanilla sugar.

(you need to let the pie cool well and only then remove it from the mold. Since it was already getting dark, and I needed to take a photo of the cut for you, I cut it warm, so the pudding did not harden well)

(but in the evening the pudding still froze. You can see it in the photo)

The pie is very tasty! The dough is soft, sweet pudding and sour apples go together perfectly.

Enjoy your tea!

Beat eggs with sugar with a mixer for 7-10 minutes. The mass should increase in volume and become light.

Continuing to beat, pour in the vegetable oil in a thin stream and continue to beat for 2 minutes.

Sift flour and cocoa into a bowl, add baking powder, mix.

Add flour and cocoa and gently but quickly mix the dough with a spatula. Line the bottom of the baking dish with paper or foil. Pour the dough into the mold.
My form measures 30x20cm.

Bake in the oven at 180 C for 30 minutes. Check the pie for doneness by inserting a wooden skewer or match into the middle of the pie; if it comes out dry, then the pie is ready.

While the cake is baking, prepare the pudding. Melt the butter.

Sift flour into a bowl. Pour flour into melted butter. Stir constantly until the flour is saturated with oil and fry for 1 minute over low heat. Add sugar and stir for another minute. Meanwhile, heat the milk.

Pour 1/3 of the milk into the flour crumbs.

Stir constantly with a whisk to avoid lumps.

Add another 1/3 of the milk and mix vigorously again.

Pour in the rest of the milk. Increase heat and cook, stirring constantly, until the first boiling bubbles appear. This will happen in about 2 minutes.
Remove pudding from heat. Cover with film and cool slightly.

Remove the pie from the pan and turn it over.

Cut holes in the pie. I used a bottle cap for this.

Crush a little bit of 1mm thick crumbs into each hole. Spoon the pudding into the holes and place a cherry on top. Soak the pie in cherry juice. Spread the remaining pudding on top.

Crumble the pieces that were cut out from the pie. Sprinkle crumbs on top of the pie.

• Heat the milk, add sugar, yeast, flour and place in a warm place until a “head” forms. Beat in eggs, add vegetable oil or soft margarine. Add salt, flour and sugar and knead into a soft dough. Lubricate it with vegetable oil and place it in a warm place for about forty minutes.
• Prepare the pudding: Pour milk into a container, add sugar and pudding powder, stir so that there are no lumps. Bring the rest of the milk to a boil and pour into the milk mixture. Cook the pudding over low heat.
• Cool the pudding slightly, add sour cream and stir. Roll out the dough into a rectangle approximately two centimeters thick. Spread the pudding over the surface and roll it up. Pinch the edges. Cut the roll into four centimeter pieces, spread with yolk.
• Place the pieces in a round mold and leave to proof: heat the oven to 50 degrees, turn it off, sprinkle water inside, place the mold with the pie for about twenty minutes. Cook the “Snail” pie with vanilla pudding for about thirty minutes, maintaining a temperature of two hundred degrees.