Zutaten für Sour Cherry Pie With Pistachio Crumble Topping
- Granulated Sugar
- 2 tablespoons cornstarch
- Sour Cherries
- Vanilla Extract
- Pie Crust
- Pistachio Nut
- All Purpose Flour
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup packed brown sugar
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Zubereitung von Sour Cherry Pie With Pistachio Crumble Topping
- Preheat oven to 425°F (220°C).
- On a lightly floured surface, roll out one 12-inch circle of prepared pie crust dough.
- Carefully fold the dough in half and transfer it to a 9-inch pie plate.
- Unfold the dough and gently press it into the bottom and sides of the pan, leaving a ½-inch overhang.
- Trim the excess dough, leaving a ½-inch overhang.
- Tuck the overhang under and crimp the edges to create a decorative fluted edge.
- In a large bowl, combine 1 cup granulated sugar and 2 tablespoons cornstarch.
- Add 4 cups fresh sour cherries and 1 teaspoon vanilla extract. Gently stir until the cherries are evenly coated.
- Place ½ cup shelled pistachios in a food processor. Pulse until coarsely chopped.
- Transfer the chopped pistachios to a bowl.
- Add ½ cup all-purpose flour, ½ cup (1 stick) cold unsalted butter (cut into cubes), and ¼ cup packed brown sugar to the food processor. Pulse until the mixture resembles coarse crumbs.
- Add the chopped pistachios to the food processor and pulse briefly to combine.
- Pour the cherry filling into the prepared pie crust.
- Evenly sprinkle the pistachio crumble topping over the filling.
- Place the pie plate on a baking sheet to catch any drips.
- Bake at 425°F (220°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and bake for another 60-75 minutes, or until the filling is bubbling and the cherries are tender when pierced with a knife.
- Let the pie cool slightly before serving warm with vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
1512g
Fat
386g
Carbs
208g
