Red Currant Pie

Almond flour, Egg, Butter, 30% sour cream, Water, Erythritol, Coconut flour, Starch-free baking powder, Red currants, Erythritol, Erythritol

Combine the dry ingredients: 3 min. Knead the dough: 7 min. Bake in the oven: 20 min. Mix: 3 min. Whisk with a mixer: 5 min. Bake in the oven: 10 min. Bake in the oven: 10 min.

For the crust

Separate the egg whites from the yolks. Mix almond flour (125 g), coconut flour (25 g), erythritol (50 g), and starch-free baking powder (4 g). Add the yolks, butter (50 g), 30% sour cream (50 g), and water (50 g), then knead into a soft dough.

Line a 16 cm pan with parchment, spread the dough evenly, and bake the crust at 180°C for 20 minutes.

For the berry layer

Toss the red currants (150 g) with erythritol (20 g). Spread the berries over the hot crust and return the pie to the oven for 10 minutes more.

For the meringue topping

Beat the egg whites with erythritol (30 g) using a mixer until firm peaks form. Spread the mixture on top and bake the pie for 10 minutes more at 160°C until the topping sets lightly.