The Pie Recipes
Pistachio Tart Crust (makes enough for one 10” tart pan with removable bottom) ⅔ cup unsalted roasted pistachios ¼ cup sugar 1 cup all-purpose flour ⅛ teaspoon
Keywords
- pie recipe
- easy pie
- cookie recipe
- cherry pie
- pecan pie
- rhubarb
- strawberry
- nut
- squash
- pie filling
- blueberry filling
- key lime
- sugar
- butter
- easy pie crust
- chocolate
- cardamon
- lattice crust
- lattice
Ingredients
- ⅔ cup unsalted roasted pistachios
- ¼ cup sugar
- 1 cup all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon lemon zest
- 8 tablespoons (4 ounces) unsalted, cold butter, cut into ½” pieces
- 1 large egg yolk
- 2 tablespoons heavy cream
- 3 firm textured apples, (weighing about 1¾ lbs.) washed, peeled, cored and sliced ½” thick (I used a mixture of Honeycrisp and Northern Spy apples)
- 1 teaspoon fresh lemon juice
- 2 tablespoons butter
- ⅓ cup sugar
- 1 cup heavy cream
- ¾ cup whole milk
- 3 eggs, lightly beaten
- ½ cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cardamom
- freshly grated nutmeg for the top of the tart
- ¼ cup granulated sugar, if you with to caramelize the top of the tart (see Note)
