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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

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).
    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

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.
    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

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!
    cherry-pistachio pie cut

Nutrition

Serving: 100g | Calories: 170kcal
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