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RED CURRANT MERINGUE PIE

Preheat the oven to 425F.  Combine the crust ingredients in a food processor until the mixture forms a ball.  Form a disk, roll out and line a 9-inch pie pan.  Bake blind for 15-20 minutes.  Cool on a rack.  Reduce the oven to 200 F.  Beat the egg whites until stiff.  Set aside 4 or 5 large spoonfuls of the egg whites.  Stir the currants into the  remaining egg whites.  Sprinkle the hazelnuts over the base of the pie crust.   Spoon the red currant mixture over the hazelnuts.  Spoon the reserved egg whites over the top.  Sprinkle with a lot of confectionerÕs sugar.  Bake for 1 hour.  Serve warm or cold.  This is an exceptionally fine pie.
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For the pie crust:
1 2/3 cups flour
1/2 cup + 2 tbsp unsalted butter
pinch of salt
1 egg yolk
1 tbsp sugar

For the filling:
10 oz very ripe red currants
6 egg whites
1 1/4 cups sugar
1 cup ground hazelnuts
confectionerÕs sugar
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30
mn
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85
mn
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Rh™ne-Alpes
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Desserts
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