If you’re someone who prefers a high pastry-to-fruit ratio in your pies, then these are for you. I’ve made them with numerous variations of fruit and frangipane, but this combination of pistachio and raspberry might just be my favourite. The pistachio paste is great for ramping up the pistachio flavour, but don’t worry if you can’t get hold of any – these pies are still great without. Eat them while they’re still a bit warm, with a splash of cold cream for a fancy afternoon snack.
