Currant Cream Pie

2 eggs
1 C. heavy cream
1 C. sugar
1/2 t. flour
a dash of cinnamon
1 C. fresh currants, stemmed
Partially prebaked 9inch pie shell

Preheat the oven to 425f.
In a mixing bowl whisk together the eggs and cream and set aside.
Line a 9inch pie plate with your favorite pastry or use one from the store. Prick the pastry all over the bottom with a fork, chill until firm, about 30 minutes, then partially bake in the preheated oven for 10 minutes. Brush with the egg-cream mixture and bake 5 minuts longer or until the dough is no longer translucent. Cool on a wire rack.
Reduce heat to 325f
Add sugar, flour and cinnamon to egg-cream mixture. Whisk well, then stir in the currants. Pour the mixture into the prepared pastry shell and bake in the center of the 325f oven for 35 to 40 minutes, or until the top is golden brown and a knife inserted into the center of the custard comes out clean. Cool on a wire rack. Serve warm or at room temperature.