Currant Pie

Ingredients

• 1 cup currants
• 1 cup sugar
• ¼ cup flour
• 2 egg yolks
• 2 tablespoons water

Steps

1. Mix flour and sugar, add yolks of eggs slightly beaten and diluted with water. Wash currants, drain, remove stems, then measure; add to first mixture and bake in one crust; cool, and cover with Meringue I. Cook in slow oven until delicately browned.

More recipes with raisins, flour or eggs

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.