Sour Cherry Pie With Pistachio Crumble Topping Recipe

Experience a taste sensation with this Sour Cherry Pie! Bursting with the tart sweetness of fresh sour cherries and topped with a crunchy pistachio crumble, this pie is a summer dessert dream. The perfect balance of sweet and tart, it's an irresistible treat best enjoyed warm with a scoop of vanilla ice cream. This easy-to-follow recipe will have you baking like a pro!

Prep Time 30 mins
Cook Time 75 mins
Calories 4237.8 kcal
Protein 90g
Rating 5.0 (1 Reviews)
Sour Cherry Pie With Pistachio Crumble Topping 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sour Cherry Pie With Pistachio Crumble Topping

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How to Make Sour Cherry Pie With Pistachio Crumble Topping

  1. Preheat oven to 425°F (220°C).
  2. On a lightly floured surface, roll out one 12-inch circle of prepared pie crust dough.
  3. Carefully fold the dough in half and transfer it to a 9-inch pie plate.
  4. Unfold the dough and gently press it into the bottom and sides of the pan, leaving a ½-inch overhang.
  5. Trim the excess dough, leaving a ½-inch overhang.
  6. Tuck the overhang under and crimp the edges to create a decorative fluted edge.
  7. In a large bowl, combine 1 cup granulated sugar and 2 tablespoons cornstarch.
  8. Add 4 cups fresh sour cherries and 1 teaspoon vanilla extract. Gently stir until the cherries are evenly coated.
  9. Place ½ cup shelled pistachios in a food processor. Pulse until coarsely chopped.
  10. Transfer the chopped pistachios to a bowl.
  11. 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.
  12. Add the chopped pistachios to the food processor and pulse briefly to combine.
  13. Pour the cherry filling into the prepared pie crust.
  14. Evenly sprinkle the pistachio crumble topping over the filling.
  15. Place the pie plate on a baking sheet to catch any drips.
  16. 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.
  17. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Low Protein Pies And Tarts Desserts Pies Dietary Low Sodium Low In Something 4 Hours Or Less