Story time! Growing up, my Savtah used to keep pistachios on her kitchen table and they were my biggest weakness. I would sit at the table and crack pistachio after pistachio and sitting in front of me was always a huge pile of shells. My mom would tell me to stop eating os many pistachios because they were full of fat and I seriously ate too many of them. I just couldn’t stop! The same would happen with strawberries and sugar, nachos and microwave s’mores. It seems when I liked something as a kid, I would eat waaaaay too much because it was just too good to stop. Guess I really haven’t changed much…
So basically, you should add this recipe to your Thanksgiving menu. Yeah, I know I’m coming out with a bold statement here but it’s cranberries, pistachios, creamy frangipane and the most amazing flakey crust. It just screams holiday dessert! I’ve never added nuts to my pie crust before and I am never looking back. The pistachios are blended right in with the flour and you get a hint of nuttiness in every bite of the galette. I even went off the beaten path with this dairy free frangipane and used pistachios instead of traditional almonds. Pistachios for the win! If you aren’t a fan of cranberries (maybe they are too tart for you?), you can definitely use strawberries or plums instead and you will still get that major wow factor from this easy rustic pie.
I love making homemade pie crust and I’m going to teach you an important tip for incredible flakiness. Whether you are making the crust by hand or with a food processor, make sure you don’t fully combine the dough. And I mean, leave it crumbly (yes, crumbly!) when you form it into a disc to refrigerate. If you overwork your dough, it will be tough and nobody likes a tough pie crust.
And this is how easy it is to make a galette! Rustic pie at its best.
I love this pistachio frangipane! So creamy and nutty.
There is nothing like the smell of a freshly baked pie. You don’t even need to set a timer while it’s baking. Your nose will tell you when it’s ready.