Redcurrant Pie with Meringue

DOUGH INSTRUCTIONS

• 1
  From all ingredients, knead a smooth dough, form it into a ball, wrap it in cling film, and refrigerate for at least 30 minutes.
• 2
  Roll out the dough into a circle with a diameter of 32 cm and place it into a springform pan with a removable bottom, 26 cm in diameter. Press the dough well with your palm against the bottom and sides of the pan, and prick the bottom of the pan with a fork. Place baking paper on the dough and pour some weights (beans, peas, expanded clay aggregate) on top to prevent the dough from puffing up during baking. Bake for 15 minutes in an oven preheated to 180°C, or 160°C in a convection oven, then remove the baking paper with the weights and bake for another approx. 5 minutes.

FILLING INSTRUCTIONS

• 1
  Remove stems from redcurrants, wash them, and let them drain. Toast breadcrumbs dry in a pan and let them cool. Add a pinch of salt to the egg whites and whip them into a thick meringue. If using frozen egg whites, you must let them partially thaw. While continuously whipping at the highest speed, gradually add granulated sugar spoonful by spoonful to the egg whites (it must always be well incorporated) and finally the starch flour.
• 2
  Set aside four heaped tablespoons of meringue, then mix the redcurrants into the remaining meringue. Spread the breadcrumbs over the pre-baked pie crust, carefully top with the meringue mixture with redcurrants, and finally cover everything with the reserved meringue without redcurrants. Bake for approx. 50 minutes in an oven preheated to 180°C, or 160°C in a convection oven. If the meringue browns too quickly, cover the pan with baking paper.
• 3
  Serve the pie completely cooled.