Black currant season

While I was off in Bergen the black currants achieved ripe enough to pick. Therefore I got up early Saturday morning and went down and picked about 10 liters of berries, which was enough to freeze two ice cream boxes, fill all five trays of the dehydrator, and cook 1.5 liters down to 0.75 liters of jam (to which I added one small Swedish apple, but no sugar other than what the fruit grew on its own, so it is nice and tart. In addition to that, David had picked about 4 liters of black currants just before I got home and put them into the fridge till Saturday, when he had time to process them. He put his into the steam juicer and steamed out lots of nice dark red juice, which he then cooked down a little and added a sugar-pectin blend to make some nice clear jelly (traditionally served with moose here).

When he was done steaming his berries that left about 4 cups of berry mush, which I set aside till today, when I finally managed to go to the store, and I used half of it in a pie:

Svartvinbärspaj

Crust:

1 cup oat flour
1 cup rolled oats
1/2 cup slivered almonds
100 grams butter

Blend oats, nuts, and butter together and press into the bottom of a large (12 " or 31 cm diameter) pie plate.

Filling:

1/2 cup sugar
3 eggs
250 g mascarpone
250 g ricotta
1 t gelatinen soaked in 1 T water
2 cups mashed black currants that have had the juice extracted via steam
1/4 cup milk

Beat the eggs and sugar till light and fluffy (I used an electric mixer), add the cheeses one at a time, then the other ingredients and blend well. Pour into the crust and bake at 150 for 30 to 35 minutes.

I got a late enough start on making this today that while I was still hungry enough to lick the bowl and the beaters (yum!!!), I decided not to taste it tonight but instead let it cool down and put it into the fridge. However, if it tastes half as good after baking as it did going into the oven it will be amazing.