Apple pie with redcurrant (also known as apple pie with red fruit/redcurrant topping). 🧑‍🍳🎅

 Apple pie with redcurrant (also known as apple pie with red fruit/redcurrant topping). 🧑‍🍳🎅

Ingredients

For the Base:

200g of biscuits/cookies (digestive or Maria type)

100g of melted butter

For the Filling and Topping:

4 apples (peeled and sliced)

Juice of 1/2 lemon

3 tablespoons of sugar

1 cup of redcurrant syrup or jam (or concentrated redcurrant juice to give the characteristic color and flavor)

1 tablespoon of cornstarch (cornflour) dissolved in a little water (optional, to thicken the sauce if necessary)

Preparation Method

Preparing the Base:

Crush the biscuits until you obtain a fine flour.

Mix the crushed biscuit with the melted butter until it forms a wet sand texture. Line the bottom and sides of a removable-bottom tart pan (approximately 22-24 cm), pressing firmly with the back of a spoon.

Refrigerate while preparing the filling.

Cooking the Apples:

In a skillet or saucepan, place the apple slices, drizzle with lemon juice, and sprinkle with sugar.

Cook over low heat until the apples begin to soften, but are not falling apart.

Adding the Currants:

Add the currant syrup or jam to the apples. If you prefer a thicker sauce, add the cornstarch dissolved in water and simmer gently until thickened and glossy.

Remove from heat and let cool slightly.

Assembly and Refrigeration:

Arrange the apple slices neatly on top of the biscuit base (as seen in the image) and drizzle with the remaining glossy currant sauce.

Refrigerate for at least 2 to 3 hours before unmolding and serving, so that the base sets nicely.