Wednesday, December 16, 2009

Grandma Petrie’s Currant Cake

This is another of Grandma’s famous recipes. We begged her to make it throughout the year, but she would always make it for Christmas. I am still not proficient with this recipe. It takes quite a pastry maker to roll out pie crust to fit a cookie sheet! Currants can be stretched with chopped apple.

Pastry for 3 pie crusts
3 (11 oz.) boxes Currants
¾ cup Sugar
1 tsp. Lemon juice
1 tsp. Lemon peel
2 Tbsp. Cornstarch

Put currants, sugar, lemon peel and lemon juice in water to cover. Bring to a boil and simmer for 10 minutes. Dissolve cornstarch in a little bit of water and stir into the currants until thickened. Remove from heat and cool.

Roll out bottom pastry and fit into a high sided (3/4”) 10” x 15” cookie sheet. Dust with flour and spread on the currant filling.

Roll out the top pastry and prick with fork. Moisten edges of pastry in cookie sheet and lay on the top pastry. Pinch edges together.

Bake at 425° for 10 to 15 minutes. Lower heat to 375° and bake for 20 to 25 minutes.

Let cool and cut into 2” squares.

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