Ingredients:1 prepared pie crust
For the Pistachio Crumble:
1/2 cup all-purpose flour
2/3 cup whole oats, ground to a flour in a food processor(yielding 1/2 cup oat flour)
1/2 cup sugar
1/2 tsp ground cinnamon
1/2 tsp kosher salt
3/4 cup shelled unsalted whole pistachios, coarsely ground in a food processor
6 tbsp unsalted butter, melted and cooled
For the Sour Cherry Filling:
3/4 cup sugar
3 tbsp cornstarch
1/4 tsp kosher salt
2 1/4 pounds fresh sour cherries, pitted, or 2 pound frozen sour cherries, partially thawed, or 2 cans Oregon brand tart cherries, drained
Directions:
To make the pistachio crumble:
1. In a medium bowl, combine the all-purpose flour, oat flour, sugar, cinnamon, salt, and pistachios.
2. Stir in the melted butter and mix gently to combine.
Before you make the filling:
Place a rack in the bottom third of your oven. Preheat the oven to 350*. Line a cookie sheet with parchment paper or aluminum foil.
To make the Cherry Filling:
1. In a small bowl, whisk together the sugar, cornstarch, and salt.
2. In a medium bowl, place the cherries and sprinkle the cornstarch mixture over the top; mix gently to combine. (If you are using fresh cherries, the natural sweetness can vary. Taste the mixture to see if you need more sugar that is called for).
3. Pour the cherries into the unbaked pie shell.
To complete the Pie:
1. Sprinkle the pistachio crumble evenly over the top of the cherries.
2. Place the pie plate on the prepared cookie sheet.
Bake for about 1 hour and 10 minutes or until the juices are bubbling and thick. Remove to a rack to cool to room temp before serving.
