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.
- 1 1/4 cup all purpose flour
- 1/4 cup raw pistachios
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) cold margarine, cut into 1 inch pieces
- 1/4 cup ice water
- 1/2 cup raw pistachios
- 1/4 cup sugar
- 1/4 cup (1/2 stick) room temperature margarine, cut into 1 inch pieces
- 1 egg
- 2 Tbsp all purpose flour
- 1 Tbsp orange zest
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cup fresh cranberries
- 2 Tbsp sugar
- 1/2 Tbsp water
- pure maple syrup
- coarse sugar
- Combine the flour, pistachios, sugar and salt in a food processor and pulse until pistachios are coarsely ground. Add the margarine and pulse until a coarse meal forms. Add the ice water and pulse until the dough begins to come together but is still crumbly. Transfer dough directly to a piece of plastic wrap, form into a ball and wrap tight. Refrigerate for at least 30 minutes. Dough can be refrigerated for up to 3 days or frozen for up to 3 months.
- Pulse the pistachios and sugar in a food processor until fine. Add the remaining ingredients and blend until smooth and creamy. Refrigerate until ready to use. The frangipane can be made 2 days ahead.
- Combine the cranberries, sugar and water and set aside until ready to assemble the galette.
- Preheat the oven to 375 degrees F. and lay a big piece of parchment paper on your work surface. Sprinkle the parchment with some all purpose flour. Roll out the pistachio crust on the parchment paper into an 8 inch circle. The dough does not have to be a perfect circle so don’t worry if the ends aren’t all even. Transfer the rolled out dough on the parchment paper to a baking sheet.
- Spread the pistachio frangipane evenly over the dough, leaving a 1 inch border. Sprinkle the sugared cranberries over the top of the frangipane.
- Fold the edges of the dough over the filling, overlapping it slightly as you go around the circle.
- Brush the top of the dough with pure maple syrup and sprinkle with coarse sugar.
- Bake the galette until golden brown, 40-45 minutes.
- Serve warm or room temperature. This frangipane galette freezes very well.