I can’t seem to stay away from desserts. Cranberry Pistachio Pie is my latest sweet tooth creation. Adapted from Barefeet in the Kitchen, this is an easy and delicious dessert for your holiday table.
I know you all get tired of me and my Pinterest pursuing, but all the best ideas come from Pinterest. You know it’s true!
I spend an enormous amount of time scrolling through Pinterest. I found this recipe, and something about it called to me. It was pretty, and once I clicked on the link, I discovered it was super easy to make.
As always, I had an overabundance of this time cranberries. So when I saw this recipe, I knew what needed to happen to those cranberries.
This recipe couldn’t be easier—mix cranberries with sugar and pistachios. The original recipe called for pecans, but I like the pistachio/cranberry combo. Pour the mixture into a pie plate.
Next is the batter, basic butter, flour, sugar, egg, and flavoring. I took the suggestion from Barefeet in the Kitchen and used an ice cream scoop to plop the batter on top of the cranberries. I smoothed it out…kinda….I wasn’t too precise. It melted into the cranberries as it baked.
Into the oven for about 50 minutes. Ovens are finicky, so it may take more or less time for you and your oven.
Once baked, let cool and serve with ice cream or whipped topping. I did garnish mine with extra cranberries and some chopped pistachios.
The top is crunchy but tender inside with the cranberries’ tart flavor and the extra crunch of the pistachios.
If you are looking for a special dessert that is easy, beautiful, and delicious, look no further than Cranberry Pistachio Pie!Print
Adapted from Barefeet in the Kitchen
2 cups fresh or frozen cranberries
1/2 cup sugar
1/2 cup chopped pistachios
3/4 cup butter softened
1 cup of sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 cup all-purpose flour *
*you can use a gluten free flour, just be sure it’s a 1 to 1 ratio.
Preheat the oven to 350 degrees. Combine the filling ingredients and stir to combine. Pour into a 9″ pie plate sprayed generously with non-stick cooking spray.
In a large bowl, beat butter and sugar until smooth.
Add the eggs and vanilla and almond extract and beat again until fluffy. Add the flour and beat once more.
Spread the thick batter over the cranberry mixture in the pan. I used a small cookie scoop to quickly dollop spoonfuls across the top of the pie. It doesn’t need to look perfect.
Bake for 40-50 minutes, test doneness with a toothpick to make sure the topping is cooked through. Serve warm with whipped cream or vanilla ice cream. Garnish with extra cranberries and pistachios if desired.
You may substitute gluten-free flour for regular flour. Make sure the gluten-free flour is a one to one ratio. I like Bob’s Red Mill 1 to 1.
Keywords: cranberries, pistachios, bake, pie, easy, holiday