Raspberry and Pistachio Pie
8 servings
45 minutes
Raspberry and pistachio pie is a harmony of rich flavor and airy texture. This dessert hails from American cuisine, combining crunchy pistachios with the tenderness of raspberries to create an amazingly bright and fresh taste. Lemon zest adds a light citrus note, while vanilla extract softens the aroma. Buttermilk makes the dough tender, and brown sugar adds caramel undertones. This pie is perfect for cozy tea times or festive evenings. It can be served warm with a scoop of vanilla ice cream or delicate whipped cream, enjoying the harmonious blend of sweetness and nutty bitterness.
1
Cream the sugar with butter until a creamy consistency. When the mixture is almost white, add vanilla and the grated zest of 1 lemon.
- Sugar: 125 g
- Butter: 170 g
- Vanilla extract: 1 teaspoon
- Lemon: 1 piece
2
Add eggs one by one to the mixture and mix thoroughly.
- Chicken egg: 2 pieces
3
Pour the flour with baking powder and salt into the mixture in a thin stream and knead until a dough consistency is achieved.
- Wheat flour: 180 g
- Baking powder: 4 g
- Salt: pinch
4
Add buttermilk to the dough and mix thoroughly again.
- Buttermilk: 180 ml
5
When the dough is ready, add coarsely ground pistachios and mix thoroughly. Then add raspberries (fresh or frozen) and mix again.
- Ground pistachios: 25 g
- Raspberry: 80 g
6
Place the dough in a baking pan and send it to an oven preheated to 175 degrees for 25-30 minutes.
7
Slice into large pieces before serving.