Ripe Currant Pie

The pie shell can be blind-baked up to 2 days ahead and stored at room temperature, covered loosely. The currant filling can be prepared (but not baked) up to 1 day ahead and refrigerated. The meringue must be made fresh and applied just before the final baking.

Store covered loosely at room temperature for up to 1 day. Meringue-topped pies don't refrigerate well as condensation causes weeping. This pie is best served the day it's made.