The Sweet Melissa Baking Book: Sour Cherry Pie With Pistachio Crumble Recipe Recipe

Name: The Sweet Melissa Baking Book: Sour Cherry Pie With Pistachio Crumble Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 recipe; &nbsp; 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 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 3/4 cup shelled unsalted whole pistachios, coarsely ground in a food processor or chopped medium fine by hand; 6 tablespoons unsalted butter, melted and cooled; &nbsp; 3/4 cup sugar; 3 tablespoons cornstarch; 1/4 teaspoon kosher salt; 2 1/4 pounds fresh sour cherries, pitted, or 2 pounds frozen sour cherries, partially thawed

Servings: persons

1/2 recipe
&nbsp
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 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup shelled unsalted whole pistachios, coarsely ground in a food processor or chopped medium fine by hand
6 tablespoons unsalted butter, melted and cooled
&nbsp
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 1/4 pounds fresh sour cherries, pitted, or 2 pounds frozen sour cherries, partially thawed

1
Roll out the pie dough into a round 14 inches wide and 1/4 inch thick. Gently fit into a 10-inch pie plate. Fold the edges under and crimp. Refrigerate until firm, about 30 minutes.
2
In a medium bowl, combine the all-purpose flour, oat flour, sugar, cinnamon, salt, and pistachios.
3
Stir in the melted butter and mix gently to combine.
4
Place a rack in the bottom third of your oven. Preheat the oven to 350u00b0F. Line a cookie sheet with parchment paper or aluminum foil.
5
in a small bowl, whisk together the sugar, cornstarch, and salt.
6
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. Taste the mixture to see if you need more sugar than is called for.)
7
Pour the cherries into the unbaked pie shell. Sprinkle the pistachio crumble evenly over the top of the cherries.
8
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 temperature before serving.

564

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 recipe, &nbsp, 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), and more.

Yes, The Sweet Melissa Baking Book: Sour Cherry Pie With Pistachio Crumble Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

The Sweet Melissa Baking Book: Sour Cherry Pie With Pistachio Crumble Recipe

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