A real fruit pie that oozes sweet rich fruit under layers of crisp flaky pastry.
- Roll out just over half the pastry thinly on a lightly floured surface to a circle at least 1.5cm wider than the size or your pie plate or tin. Carefully ease it into the tin and trim the edges. Lightly beat the egg with 1tbsp water and brush a little over the pastry. Chill.
- Preheat the oven to 200C/400C/gas Mark 6. Rinse the currants and dry gently on kitchen paper. With a fork gently ease the currants off their sprigs into a bowl. Stir the sugar and cornflour together with 1tsp orange zest, then stir this into the fruit. Pile the fruit into the pastry case.
- Roll out the rest of the pastry to a circle large enough to cover the pie. Put a pie funnel in the centre if you wish and dampen the pastry edges with water. Place the lid on top, seal the edges and trim off any excess.
- Neaten or flute the edges and use any trimmings to make a few leaves for the top. Glaze with the rest of the egg white and bake in the upper part of the oven for about 30 minutes until golden and crisp.
- Remove the pie from the oven and sprinkle with a little more sugar. Serve with the whipped cream flavoured with vanilla and remaining orange zest.
