Upside Down Pistachio Pie Recipe
Upside Down Pistachio Pie has a supreme taste. Upside Down Pistachio Pie gets its taste from cream mixed with honey and raspberry jam. Upside Down Pistachio Pie is inspired by many bakeries worldwide.
Ingredients
| Pie crusts | 2 9 inch | |
| Water | 1/3 Cup (16 tbs) | |
| Brown sugar | 1/2 Cup (16 tbs) | |
| Honey | 1/4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Pistachios | 2 Cup (16 tbs), chopped | |
| Heavy cream | 1/2 Cup (16 tbs) | |
| Raspberry jam | 1/3 Cup (16 tbs) | |
| 1 oz blackcurrant liqueur pistachios | ||
Directions
Line a springform pie pan with crust so dough slightly exceeds rim.
In a saucepan, bring to a boil water, brown sugar and honey.
Mix until brown sugar dissolves.
Reduce heat.
Simmer 25 minutes.
Fold in butter, pistachios and cream.
Simmer at least 15 minutes.
Pour into crust.
Preheat oven to 400 °F (205 °C).
Moisten edges of dough.
Cover with second crust, so dough also slightly exceeds rim.
Pinch edges.
Bake in oven 30-35 minutes.
Let cool.
Unmold.
In a saucepan, melt together jam and blackcurrant liqueur.
Brush over pie.
Decorate with pistachios.
In a saucepan, bring to a boil water, brown sugar and honey.
Mix until brown sugar dissolves.
Reduce heat.
Simmer 25 minutes.
Fold in butter, pistachios and cream.
Simmer at least 15 minutes.
Pour into crust.
Preheat oven to 400 °F (205 °C).
Moisten edges of dough.
Cover with second crust, so dough also slightly exceeds rim.
Pinch edges.
Bake in oven 30-35 minutes.
Let cool.
Unmold.
In a saucepan, melt together jam and blackcurrant liqueur.
Brush over pie.
Decorate with pistachios.
Chef
