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!