Green Currant Pie
565. The fruit should have attained its full size before it is picked. Stem the currants and wash them; then pour enough boiling water over them to cover them, and let them stand while you prepare the paste. Line the bottom of your pie-plates with paste, drain your fruit through the colander and fill your plates, adding half a pound of sugar to a pint of currants, or in that proportion. Dredge a little flour over the fruit, and put on the top crust; leave an opening in the centre to permit the steam to escape. The pie requires no water, as a sufficient quantity will adhere to the fruit.