Cherry Pistachio Pie
Course: pies, tart
Cuisine: French
Keyword: cherry, pistachio
Prep Time: 25 minutes minutes
Cook Time: 35 minutes minutes
Servings: 12
Calories: 170kcal
Cost: $14
Indulge in the exquisite flavors of a cherry pistachio pie
Print Recipe
Equipment
- 1 Food processor
- 2 8-inch/20cm Ø removable bottom tart pans greased
- 2 Baking trays
- 1 Rubber spatula
- 1 Bowl
- 4 deli containers
- 1 Cherry pitter
Ingredients
- 500 g Sugar dough or pie dough Recipe
- 900 g Black cherries fresh or frozen
Almond-Pistachio Filling
- 300 g *Marzipan 50/60% cut into pieces
- 60 g Powdered sugar
- 2 ea. Eggs chilled
- 2 ea. Egg yolks chilled
- 50 g Pistachio paste/spread Recipe
- 150 g Sour cream/crème fraiche chilled
- 90 g Melted butter at room temp
- 30 g Corn starch
- 0.1 g Almond extract to taste
Instructions
Cherry Pie vs Clafoutis
- Ether way, sugar dough and pie dough can be used for this pie. Make it thin and prick with a fork. You could also skip the crust. In this case, it will rather be called Clafoutis (use a greased and floured cake pan then).
Almond-Pistachio Filling
- *Marzipan can be substituted for almond meal and sugar (1 to 1 ratio).
- In the food processor, break down marzipan with the powdered sugar.
- Add remaining ingredients and process until mixture becomes completely smooth; set aside.
Montage
- Rinse cherries and pit cherries using a cherry pitter. Did you know that cherry pits can be a valuable ally in your baking adventures? Yes, those seemingly insignificant seeds that we usually discard can actually be repurposed in a very clever way. Rinsing and drying out the cherry pits, you can transform them into handy pie weights for your next baking project.
- Fill your tart shell no more than ⅔ full with the almond pistachio filling (a little more than half way). Tuck in the pitted cherries.
Baking
- Preheat fan oven to 345ºF/175ºC with an upside down baking tray placed inside or a pizza stone that is positioned in the lower third of the oven. When oven is ready, wait 15-20 minutes more so that the stone will accumulate more heat. Put the pie straight onto the pizza stone. Bake for 40/45 minutes. Let cool and de-mold. Dust with powdered sugar if desired.
Storage
- Cherry pistachio pie can be stored in the refrigerator for up to 3 days. Serve at room temp –Enjoy!
Nutrition
Serving: 100g | Calories: 170kcal
8 thoughts on “Cherry Pistachio Pie”
Bonjour Chef, c’est qois la marque de votre mixeur (food processor)? Merci en avance
Hi Mikael!
I believe it’s Magimix 🌞
Bruno it is an advantage if the recipes can be printed.!
Hi there!,
Well, yes and no.. There are often updated 🌝
Do you recommend making the cherry/pistachio tart the day it is served or can it be refrigerated overnight? Merci
Always better freshly baked. However, it can be done a couple days ahead and kept refrigerated. Then, leave the pie out an hour prior to bake. Bake it in the morning, and keep it at room temp till ready to serve. Enjoy!
Thanks Bruno. Please clarify the baking instructions for me: I don’t have a pizza stone. Are your instructions to put the pie in the oven directly on a previously warmed up upside-down baking tray placed on a lower shelf of the oven?
Yes 🌞