I was so excited to make my first currant pie with currants that are in season yesterday evening. I let the pie to cool overnight and this morning cut him to find that the inside of the pie is basically like soup. The crust came out wonderful, but I have currant soup in a pie crust. I am completely perplexed as to why this happened. I even added a bit of ‘extra’ corn starch to the mixture as I have heard that currants came make a lot of juice.
Do you know what happened? I want to make another pie but the fresh currants are so expensive here that I am nervous to try again without getting some expert advice.
Thank you so much in advance!