Being a non-baker myself, I wanted to make sure this recipe was easy for everyone to make and change the flavors. Tell us what you would do. If you make it, take pictures and share it on our Facebook page. facebook.com/LetsCelebrateTV
Hi Peter. I love currants and your pies look absolutely divine! I must try my hand. I love recipes that are rather simple to make yet so very tasty. By the way: have you ever tackled chicken/beef pot pie? It is one of my favorite but I am too "chicken" to try and make them. With your instructions I may be willing to try. Thanks 😊.
The currant pies are easy and fun. We have thought about doing pot pies, but haven't committed them to an episode yet. Might be a good one to do on the new live streams we are starting 🍸🍸
I am not sure, since I make these as hand pies for one person, they never last long enough. That being said, since the inside is fruit, as long as your refrigerate it, it should last at least a week 🥂🍸
Thank you, so much, for this recipe. As it just so happens, I made an extra pie crust that's been sitting in my freezer for a couple of weeks and I have some currants left over from making mincemeat last holiday season. I will try these out tomorrow.
I am a cook, a baker and an avid (sometimes over-zealous) researcher and just thought I'd share a little about currants. Once thought to cause disease in pines (never proven), I was very excited to learn a few years ago that the almost-century-old ban on growing currants in the United States was lifted in 2003. Available in black, red, white and pink, currants are, in fact, now available for cultivation in the U.S. and there are some growers here in central New York. I'm actually growing them this year!
Note: Currants and raisins (grapes) are not at all related. Dried "Zante Currants" are, in fact, not currants at all but ARE raisins dried from the small Greek Corinthian grape which have been legal in our country all these years. If you have recipes, that have been developed here in the United States (over the last century) that call for Zante Currants, best to stick with this sweeter impostor. If, however, your recipe originates in Ireland, Scotland or England, best to stick with the much more nutrient-rich currant. Again, thanks for the recipe! Keep up the good work and keep those hands "impeccably clean!" ;-)
Thanks Julian, in our research for this episode it was interesting the history of why you could not get currants. I had fun with the recipe challenge as I am not a baker, but the original recipe tasted so good I had to find a way to allow our audience (mostly novice cooks and entertainers) to make it.
@@LetsCelebrateTV Of course! I would love the original recipe, if you get the chance. Meanwhile, I'm going to try this one. I just transferred my pie crust from my freezer to the refrigerator. I should be able to make it tomorrow.
You guys are sooooooooo AWESOME!!! THANK YOU!! ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
You motivated us Kevin, so thank you for the opportunity. We hope your Mom gets a kick out of it.
My Polish grandmother would love this recipe...you make it look so easy to make.
Thanks Tony 🍸
mmmm looks delicious, thanks for the recipe 😊😋
Thanks 🍸🍸
Being a non-baker myself, I wanted to make sure this recipe was easy for everyone to make and change the flavors. Tell us what you would do. If you make it, take pictures and share it on our Facebook page. facebook.com/LetsCelebrateTV
This looks great and it's shape reminds me of a treat you used to able to get in the Philadelphia area - Tastycake fruit pies.
Thanks Jon, I do remember them too. I think they were fried pies.
🍸
@@LetsCelebrateTV #iamold
Hi Peter. I love currants and your pies look absolutely divine! I must try my hand. I love recipes that are rather simple to make yet so very tasty. By the way: have you ever tackled chicken/beef pot pie? It is one of my favorite but I am too "chicken" to try and make them. With your instructions I may be willing to try. Thanks 😊.
The currant pies are easy and fun. We have thought about doing pot pies, but haven't committed them to an episode yet. Might be a good one to do on the new live streams we are starting 🍸🍸
Those look amazing - I'll try it sometime :)
Make them and take pictures 🍸
Looks delicious
Thanks Dawn, it is 🍸🍷
I think I can do this - I think I want to try raisins as I want it really sweet.
I actually didn't do raisins in any of my test baking (and I did 10 of them). I do intend to try apricot soon. 🍸
can you tell me if the butter is salted or unsalted? thanks so much! :)
It can be either. Salt is an important part of baking as it brings out of the flavors. If use unsalted butter, than a pinch of salt will help. 🍸🍸
I might try it with the cherry.
Thank J Go. When you make it, take a picture and post it over in the Facebook group. 🍸
Peter Lee - Let's Celebrate TV I sure will! I put the cherries in my shopping cart to be delivered next time I place the order.
Hi how many days does this last for if bought in square form from a bakery how many days in a paper bag
I am not sure, since I make these as hand pies for one person, they never last long enough. That being said, since the inside is fruit, as long as your refrigerate it, it should last at least a week 🥂🍸
They are also called "fly cemeteries."
Yes, I mention that around the 8 minute mark. Thanks for watching!
Thank you, so much, for this recipe. As it just so happens, I made an extra pie crust that's been sitting in my freezer for a couple of weeks and I have some currants left over from making mincemeat last holiday season. I will try these out tomorrow.
I am a cook, a baker and an avid (sometimes over-zealous) researcher and just thought I'd share a little about currants. Once thought to cause disease in pines (never proven), I was very excited to learn a few years ago that the almost-century-old ban on growing currants in the United States was lifted in 2003. Available in black, red, white and pink, currants are, in fact, now available for cultivation in the U.S. and there are some growers here in central New York. I'm actually growing them this year!
Note: Currants and raisins (grapes) are not at all related. Dried "Zante Currants" are, in fact, not currants at all but ARE raisins dried from the small Greek Corinthian grape which have been legal in our country all these years. If you have recipes, that have been developed here in the United States (over the last century) that call for Zante Currants, best to stick with this sweeter impostor. If, however, your recipe originates in Ireland, Scotland or England, best to stick with the much more nutrient-rich currant.
Again, thanks for the recipe! Keep up the good work and keep those hands "impeccably clean!" ;-)
Thanks Julian, in our research for this episode it was interesting the history of why you could not get currants. I had fun with the recipe challenge as I am not a baker, but the original recipe tasted so good I had to find a way to allow our audience (mostly novice cooks and entertainers) to make it.
@@LetsCelebrateTV Of course! I would love the original recipe, if you get the chance. Meanwhile, I'm going to try this one. I just transferred my pie crust from my freezer to the refrigerator. I should be able to make it tomorrow.
@Julian Child, both my recipe and the original recipe are in the description notes below the video.🍸
@Ian Stevenson Yes, I understand this. I think we're talking about the same thing.
Cranberry!
Make it Tim and take a picture.🍸🍸🍷
How long did it take you to come up with this recipe after you made the original one?
I made the original twice and it took 4 tries to finalize the simplified recipe with most of the time fine tuning the sugar and spices.🍸😀
What is the difference between these and a tart?
A tart usually only has a bottom crust or is mostly open on the top. 🍸