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.