Cherry Pistachio Pie

Indulge in the exquisite flavors of a cherry pistachio pie that will simply blow your mind. This delightful dessert features a buttery crust filled with an irresistible combination of fresh pitted black cherries and a luscious almond-pistachio filling. The marriage of sweet cherries and nutty pistachios creates a symphony of flavors that will tantalize your taste buds with every bite. The buttery crust provides the perfect base for the rich and flavorful filling, enhancing the overall texture and taste of the pie. Each bite offers a delightful contrast between the juicy sweetness of the cherries and the crunchy, earthy notes of the pistachios. The almond-pistachio filling adds a decadent touch, infusing the pie with a subtle nuttiness that complements the fruity essence of the cherries. This cherry pistachio pie is a perfect balance of flavors and textures, making it a truly unforgettable dessert. Whether you're serving it at a special occasion or simply treating yourself to a delicious homemade treat, this pie is sure to impress. The vibrant colors of the cherries and the pistachios make it a feast for the eyes as well, adding a visual appeal to the culinary experience. With its sophisticated combination of ingredients and its irresistible taste, this cherry pistachio pie is a true showstopper.

Cherry Pistachio Pie

Course: pies, tart
Cuisine: French
Keyword: cherry, pistachio
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 12
Calories: 170kcal
Cost: $14
Indulge in the exquisite flavors of a cherry pistachio pie
Print Recipe


  • 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


  • 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


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).
    rolling out pastry

Almond-Pistachio Filling

  • *Marzipan can be substituted for almond meal and sugar (1 to 1 ratio).
    cherry pistachio pie
  • In the food processor, break down marzipan with the powdered sugar.
    mixing marzipan and sugar in the food processor
  • Add remaining ingredients and process until mixture becomes completely smooth; set aside.
    finished almond-pistachio filling


  • 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.
    pitting cherries
  • 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.
    ready to bake cherry pistachio pie


  • 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.


  • Cherry pistachio pie can be stored in the refrigerator for up to 3 days. Serve at room temp –Enjoy!
    cherry-pistachio pie cut


Serving: 100g | Calories: 170kcal

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