Sour Cherry Pie with Pistachio Crumble Topping
Indulge in the perfect balance of tart and nutty with this Sour Cherry Pie with Pistachio Crumble Topping. Bursting with juicy, tangy sour cherries and a hint of fresh lemon, the filling is sweetened just right and thickened with cornstarch for a luscious texture. The golden, buttery pistachio crumble topping—made with crunchy chopped pistachios and a touch of brown sugar—adds an irresistible nutty crunch and visual appeal. Encased in a flaky pie crust, this dessert is as stunning as it is delicious. Whether served warm with a dollop of whipped cream or a scoop of vanilla ice cream, this show-stopping pie is a seasonal delight that’s perfect for holidays, gatherings, or any occasion. Easy to make with simple ingredients, it’s a crowd-pleaser that you’ll come back to time and time again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 750 grams Sour cherries (pitted)
- 150 grams Granulated sugar
- 4 tablespoons Cornstarch
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Pure vanilla extract
- 90 grams Unsalted butter (cold, cubed)
- 80 grams Shelled pistachios (unsalted, roughly chopped)
- 120 grams All-purpose flour
- 50 grams Light brown sugar
- 0.5 teaspoons Salt
- 1 piece Pie crust (store-bought or homemade, 9-inch)
Instructions
Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish, gently pressing it into the dish. Trim and crimp the edges as needed. Refrigerate while preparing the filling and topping.
In a large mixing bowl, combine the pitted sour cherries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss until the cherries are evenly coated, then let the mixture sit for 10 minutes to allow the juices to release.
For the pistachio crumble topping, whisk together the flour, light brown sugar, and salt in a separate bowl. Add the cold, cubed butter, and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the chopped pistachios.
Pour the cherry filling into the prepared pie crust, spreading it out evenly. Sprinkle the pistachio crumble mixture over the cherries, covering them completely.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 50-55 minutes, or until the filling is bubbling and the topping is golden brown. If the crust or topping begins to brown too quickly, cover lightly with aluminum foil.
Remove the pie from the oven and allow it to cool for at least 2 hours. This will help the filling set properly.
Serve at room temperature or slightly warm with whipped cream or vanilla ice cream, if desired. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 66% | |
| Sodium | 1621 mg | 70% | |
| Total Carbohydrate | 429.3 g | 156% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 218.4 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2342 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
