This Dreamy Pistachio & Cranberry Pie is not just a dessert; it’s an experience that combines the rich, nutty flavor of pistachios with the bright, tart notes of cranberries, all wrapped in a buttery, flaky crust.
Imagine the moment when you take that first bite—the creamy pistachio filling melts in your mouth, while the burst of cranberry adds a delightful contrast. It’s a dance of flavors that will leave you craving more. This pie is perfect for the holidays, but let’s be honest, it’s too good to save for just one time of the year.
But what really sets this pie apart is its versatility. Whether you’re hosting a fancy dinner party or just looking for a cozy treat to enjoy with a cup of tea, this Dreamy Pistachio & Cranberry Pie is sure to impress. The best part? It’s surprisingly easy to make, even if you’re new to baking.
So, grab your apron and let’s get started on this culinary adventure. Trust me, your taste buds will thank you!
The Dreamy Pistachio & Cranberry Pie is a show-stopping dessert that combines the rich, nutty flavor of pistachios with the bright, tart notes of cranberries. The creamy pistachio filling is perfectly balanced by the tangy cranberry topping, all encased in a buttery, flaky crust. This pie is not only delicious but also visually stunning, making it perfect for any special occasion. The unique combination of flavors and the ease of preparation make it a standout recipe that’s sure to impress.
Exciting Story:
Every time I make this Dreamy Pistachio & Cranberry Pie, I’m reminded of the first time I served it at a family gathering. It was Thanksgiving, and I wanted to try something new instead of the traditional pumpkin pie. I had always loved the combination of pistachios and cranberries, so I decided to create a pie that highlighted these flavors.
As I placed the pie on the table, everyone was intrigued by its vibrant colors and enticing aroma. The first bite was met with a chorus of “mmms” and “wows.” My husband, who is usually not a big fan of sweets, couldn’t stop raving about it. Since then, this pie has become a staple at our holiday gatherings, and it’s always the first dessert to disappear.
Why This Dreamy Pistachio & Cranberry Pie is a Must-Try
This Dreamy Pistachio & Cranberry Pie stands out for several reasons. The unique blend of pistachios and cranberries creates a symphony of flavors that’s hard to resist. The creamy pistachio filling is perfectly balanced by the tangy cranberry topping, making each bite a delightful surprise. The buttery, flaky crust adds a satisfying crunch that complements the smooth filling. This pie is not only delicious but also visually stunning, making it perfect for any special occasion.
What You Need For Dreamy Pistachio & Cranberry Pie
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 4-5 tablespoons ice- cold water
- For the Pistachio Filling:
- 1 cup shelled pistachios
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Cranberry Topping:
- 2 cups fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
How to Make Dreamy Pistachio & Cranberry Pie
- Prepare the Crust: In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Press the dough into the dish, trim the edges, and crimp as desired.
- Make the Pistachio Filling: In a food processor, combine the pistachios and sugar. Pulse until the pistachios are finely ground. Add the softened butter, eggs, vanilla extract, and salt. Blend until the mixture is smooth and creamy.
- Assemble the Pie: Pour the pistachio filling into the prepared crust and smooth the top with a spatula.
- Prepare the Cranberry Topping: In a saucepan, combine the cranberries, sugar, water, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5-7 minutes. Let the topping cool slightly.
- Add the Topping: Spoon the cranberry topping over the pistachio filling, spreading it evenly to cover the surface.
- Bake the Pie: Preheat your oven to 375°F (190°C). Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is set. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Cool and Serve: Let the pie cool completely before serving. This allows the filling to set properly. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Tips For Dreamy Pistachio & Cranberry Pie:
- Chilling the Dough: Chilling the dough is essential for a flaky crust. Make sure to give it at least 30 minutes in the refrigerator before rolling it out.
- Grinding Pistachios: If you don’t have a food processor, you can use a blender to grind the pistachios. Just make sure to pulse them in short bursts to avoid turning them into pistachio butter.
Substitutions and Variations:
- Nuts: If you prefer a different nut, you can substitute the pistachios with almonds or walnuts. The flavor profile will change, but it will still be delicious.
- Fruits: For a different fruit topping, try using raspberries or blueberries instead of cranberries. Adjust the sugar and lemon juice to taste.
- Gluten-Free: To make this pie gluten-free, use a gluten-free flour blend for the crust. Ensure that all other ingredients are also gluten-free.
Make a Healthier Version:
- Low Sugar: To reduce the sugar content, you can use a sugar substitute like stevia or erythritol. Adjust the amount according to the sweetness level you prefer.
- Low Fat: To make a lower-fat version, use low-fat butter or a butter substitute for the crust and filling. You can also reduce the amount of butter in the filling.
- Vegan: For a vegan version, use a vegan butter substitute and a plant-based milk to replace the eggs in the filling. You may need to adjust the liquid content to achieve the desired consistency.
Closing For Dreamy Pistachio & Cranberry Pie:
And there you have it! A Dreamy Pistachio & Cranberry Pie that’s sure to impress your family and friends. Don’t forget to let us know how your pie turns out, and consider checking out some of our other recipes for more culinary inspiration.
Frequently Asked Questions For Dreamy Pistachio & Cranberry Pie:
- Can I make this pie ahead of time?
- Yes, you can make the pie a day ahead and store it in the refrigerator. The flavors will intensify overnight, making it even more delicious.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave before serving.
- Can I freeze the pie?
- Yes, you can freeze the pie for up to 3 months. Thaw overnight in the refrigerator before reheating.
- What can I serve with this pie?
- This pie pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it with a side of fresh berries for added flavor.
- Can I use frozen cranberries?
- Yes, you can use frozen cranberries. Just make sure to thaw them before using in the topping.
- How do I know when the pie is done?
- The pie is done when the crust is golden brown and the filling is set. You can test the filling by inserting a toothpick into the center. If it comes out clean, the pie is ready.
- Can I make this pie without a food processor?
- Yes, you can use a blender to grind the pistachios and mix the filling. Just make sure to pulse the ingredients in short bursts to avoid overprocessing.
- What is the best way to reheat the pie?
- Reheat the pie gently in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also reheat it in the microwave, but be careful not to overheat it.
- Can I use a store-bought crust?
- Yes, you can use a store-bought crust to save time. Just make sure to follow the baking instructions on the package.
- What is the nutritional information for this recipe?
- The nutritional information will vary depending on the ingredients used and the serving size. However, this recipe is generally high in protein and fiber, and low in fat.
- Can I make this pie without eggs?
- Yes, you can use a plant-based milk or a flaxseed mixture to replace the eggs in the filling. Adjust the liquid content to achieve the desired consistency.
- What is the best way to serve this pie?
- Serve the pie at room temperature or slightly chilled. This allows the flavors to meld together and the filling to set properly.
Dreamy Pistachio & Cranberry Pie
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Crust:
1 1/2 cups 1 1/2 all-purpose flour
1/2 teaspoon 1/2 salt
1/2 cup 1/2 unsalted butter, cold and cubed
4 4 -5 tablespoons ice- cold water
- For the Pistachio Filling:
1 cup 1 shelled pistachios
1/2 cup 1/2 granulated sugar
1/2 cup 1/2 unsalted butter, softened
2 large 2 eggs
1 teaspoon 1 vanilla extract
1/4 teaspoon 1/4 salt
- For the Cranberry Topping:
2 cups 2 fresh cranberries
1/2 cup 1/2 granulated sugar
1/4 cup 1/4 water
1 tablespoon 1 cornstarch
1 tablespoon 1 lemon juice
Directions
- Prepare the Crust: In a large bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice-cold water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish. Press the dough into the dish, trim the edges, and crimp as desired.
- Make the Pistachio Filling: In a food processor, combine the pistachios and sugar. Pulse until the pistachios are finely ground. Add the softened butter, eggs, vanilla extract, and salt. Blend until the mixture is smooth and creamy.
- Assemble the Pie: Pour the pistachio filling into the prepared crust and smooth the top with a spatula.
- Prepare the Cranberry Topping: In a saucepan, combine the cranberries, sugar, water, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the cranberries have popped and the mixture has thickened, about 5-7 minutes. Let the topping cool slightly.
- Add the Topping: Spoon the cranberry topping over the pistachio filling, spreading it evenly to cover the surface.
- Bake the Pie: Preheat your oven to 375°F (190°C). Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is set. If the crust begins to brown too quickly, cover the edges with aluminum foil.
- Cool and Serve: Let the pie cool completely before serving. This allows the filling to set properly. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
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