Upside Down Pistachio Pie
|9 inch pie crust||2|
|Water||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Pistachios||2 Cup (32 tbs), chopped|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Raspberry jam||1⁄3 Cup (5.33 tbs)|
|Blackcurrant liqueur||1 Ounce|
Line a springform pie pan with crust so dough slightly exceeds rim.
In a saucepan, bring to a boil water, brown sugar and honey.
Mix until brown sugar dissolves.
Simmer 25 minutes.
Fold in butter, pistachios and cream.
Simmer at least 15 minutes.
Pour into crust.
Preheat oven to 400 °F (205 °C).
Moisten edges of dough.
Cover with second crust, so dough also slightly exceeds rim.
Bake in oven 30-35 minutes.
In a saucepan, melt together jam and blackcurrant liqueur.
Brush over pie.
Decorate with pistachios.