Blackcurrant pie with a slice cut out and before the pastry lid has been placed on top

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In this lovely sunny weather, the fruit is ripening beautifully! Loganberries to top off my morning muesli, gooseberries plump and ready to be made into jam and deep dark blackcurrants calling out to have something created from them.  Actually, there are so many blackcurrants, I could make more than one thing with them. I’m going to start with a Blackcurrant and Lemon Verbena Pie, as you really can’t go wrong with a pie. Method for making Blackcurrant and Lemon Verbena Pie I slightly altered a recipe in the Guardian, Feast section, which was adapted from The Farmette Cookbook by Imen McDonnell. Handy tip: You needRead More →