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 confectioner╒s sugar. Bake for 1 hour. Serve warm or cold. This is an exceptionally fine pie.
