These Deep Filled Blackcurrant Pies are the perfect marriage of sweet, tart jammy blackcurrant pie filling generously piled into crisp, golden homemade pastry. Eat them on their own – warm or cold – or elevate them into dessert status by serving with cream, custard or ice cream. These pies are sweet comfort food at their best.
Fruit pies and the little black dress have a lot in common. Both are timeless, often making appearances in restaurants or cosy suppers with friends and they can re-invent themselves so many times that they will never go out of fashion. But when it comes to baking a pie myself, I often prefer to stick to the classics, since I find simple fruit pies homely and comforting. These Deep Filled Blackcurrant Pies are fine examples of the type of pie I’m likely to bake.
I grew up in an era when Mr Kipling ruled the supermarket shelves with his Individual Cherry Bakewells and Deep Filled Pies. It’s Mr K’s pies that are really the inspiration behind my Blackcurrant Pies.
If I’m being honest though, I’m really not sure if my kids have ever had a Mr Kipling pie as we always bake our own.
We bake just about everything we can ourselves. That’s partly because I love to bake and so do my kids. But it’s also because we don’t eat sugary desserts everyday. So when it comes to treat time, I make sure we indulge in style.
So move over Mr Kipling. I’m talking about lightly, crisp, homemade pastry sweetened with just a little touch of sugar and then filled with a sweet, tart, deep purple blackcurrant compote.
Since I’m verging on greedy, I make my pies in a muffin tin so that I can pile a large amount of that luscious jammy blackcurrant filling into each pie. And I really don’t worry if a little of that filling oozes out of a few pies. I think a little mess adds to their homemade charm.
Enjoy these pies as they are or serve them with cream, ice cream or custard to turn them into a comforting full-blown dessert. These Deep Filled Blackcurrant Pies are straightforward, honest home baking at it’s best.