Cherry pie


It was, truth be told, an unlovely dessert. But washed down with plenty of whipped cream and good cheer, it held up its end of the meal, which included: homemade hummus, sumac flank steak with pomegranate reduction, wild rice, roasted broccoli, pomegranate relish and the above, sour cherry pistachio tart with rose water.

In spite of being multi-stepped and capable of taking down the order in your kitchen, this is a dessert you'll make repeatedly because it delivers on many fronts.The pistachios add a satisfying crunch to the tart, the sour cherries will make your fillings sing and the rose water...sheer genius. And the crust? Flakey, buttery and toothsome. 

You'll find sour cherries at European groceries (look for the word "pitted" on the label, very important that--ask me how I know) and rose water can be had at any Greek or Middle Eastern shop.

The following comes from my good friend Patricia, a remarkable hostess and cook:



1 ½ cups unbleached flour

1/8 tsp salt

½ cup chilled unsalted butter, cut into pieces

1 egg

Ice water




1 egg

2/3-3/4 cup sugar

2 Tbs unbleached flour

1 ½ cups unsalted pistachios

½ tsp baking powder

½ tsp ground cardamom

¼ tsp ground cinnamon

1 Tbs cooking rose water




3 cups pitted sour cherries

1 Tbs fresh lime juice




2 Tbs confectioner’s sugar

1 Tbs unsalted pistachios


To make dough: Place flour and salt in food processor and pulse. Add butter. Pulse 10 seconds. Add egg. Pulse 20 seconds.  Gradually add ice water as needed and pulse until dough just holds together. (Don’t over process or you’ll have concrete for crust.)


Gather dough with hands and form into a ball. Roll out and lay in pie plate. Chill for 30 minutes covered with foil. Remove from refrigerator and bake 15 minutes at 400 degrees.


Filling: Combine all filling ingredients in a mixing bowl. Blend until batter is smooth.


Remove shell from oven and unwrap foil. Spread filling over shell.


Topping: Combine cherries and lime juice in a bowl and spread over filling.


Reduce heat to 375 degrees and bake another 35 minutes until crust is golden brown. Remove from oven and cool.







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