Cherry Pistachio Pie – Bruno Albouze

By Bruno Albouze · 120 min

Ingredients

Instructions

1. Use sugar dough or pie dough for the crust. Roll it thin and prick it with a fork. (Skip the crust if you prefer; then bake in a greased and floured cake pan.)
2. In a food processor, break down the marzipan with the powdered sugar. Add the eggs, egg yolks, pistachio paste, sour cream, melted butter, cornstarch and almond extract, and process until completely smooth. Set aside.
3. Rinse the cherries and pit them. Fill the tart shell no more than two-thirds full with the almond-pistachio filling. Tuck the pitted cherries into the filling.
4. Preheat the oven to 345°F (175°C) with an upside-down baking tray or a pizza stone in the lower third. Once the oven is ready, wait another 15 to 20 minutes so the stone heats fully.
5. Place the pie directly onto the pizza stone and bake for 40 to 45 minutes.
6. Let cool, then remove from the pan. Dust with powdered sugar if desired.

Summarized from Bruno Albouze's video. Watch it for the details.

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