Recipe

Pistachio Topping With Cherry Pie Recipe

Add Step-by-Step Photos	Michellem / All my dishes 6 months, 2 weeks ago Another great recipe from Doire Greenspans cookbook. I made this one and my family all most ate the entire pie in one day. The Pistachios give the pie a wonderful taste. It's something you have to try! Prep:35m Cook:1m Servings:8	Michellem
	easy and different

I use these cherries

Rolling out the pie

Pistachios

Yummy topping

Ready to fill

Before the topping

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Ingredients

For the Pistachio Crumble

1/2 cup all-purpose flour

2/3 cup whole oats, ground to a flour in a food processor(yielding 1/2 cup oat flour)

1/2 cup sugar

1/2 tsp ground cinnamon

1/2 tsp kosher salt

3/4 cup shelled unsalted whole pistachios, coarsely ground in a food processor or chopped medium fine by hand

6 tbsp unsalted butter, melted and cooled

For the Sour Cherry Filling

3/4 cup sugar

3 tbsp cornstarch

1/4 tsp kosher salt

2 1/4 pounds fresh sour cherries, pitted, or 2 pound frozen sour cherries, partially thawed

Directions

Prepare your favorite pie crust

Roll out the dough into a round 14 inches and 1/4 inch thick. Gently fit in to a 10 inch pie plate. Fold the edges under and crimp. Refrigerate until firm, about 30 minutes.

To make the pistachio crumble

1. In a medium bowl, combine the all-purpose flour, oat flour, sugar, Cinnamon, salt, and pistachios.

2. Stir in the melted butter and mix gently to combine.

Before you make the filling

Place a rack in the bottom third of your oven. Preheat the oven to 350*. Line a cookie sheet with parchment paper or aluminum foil.

To make the Cherry Filling

1. In a small bowl, whisk together the sugar, cornstarch, and salt.

2. In a medium bowl, place the cherries and sprinkle the flour mixture over the top; mix gently to combine. (If you are using fresh cherries, the natural sweetness can vary. Tate the mixture to see if you need more sugar that is called for.)

3. Pour the cherries into the unbaked pie shell.

To complete the Pie

1. Sprinkle the pistachio crumble evenly over the top of the cherries.

2. Place the pie plate on the prepared cookie sheet. Bake for about 1 hour and 10 minutes. or until the juices are bubbling and thick. Remove to a rack to cool to room temp. before serving.

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