From the Rooted in Place article in the January 2017 issue.

Currant Pie
Serves 6

  • 1 1/2 cups corn masa
  • 1/2 cup amaranth flour
  • 1 1/3 teaspoons salt
  • 2 eggs 1/2 cup plums (dried and pitted)
  • 2 cups currants
  1. Preheat oven to 350°.
  2. Mix masa and amaranth flour together. Add salt and eggs.*
  3. Press the mixture into a pie pan to make the crust.
  4. Boil plums down with water until they become a syrup. Mix currants and syrup and spread over the piecrust. Bake for 40 minutes.

* Add water to make dough pliable. You will have enough to add a top crust. If desired, roll it, place over the top, pinch the edges together, and cut a few vents before baking.