In this raw food pie, plump cherries are juicy and vibrant atop an almond-apricot crust. Add a generous pinch of ground cinnamon, ginger or nutmeg to the crust, if you like.
Special Diets:
Method
Put apricots in a small bowl, pour over 1 cup hot tap water and soak for 30 minutes. Drain well. (If desired, reserve the sweet soaking water, pour over ice and enjoy as a cook’s treat.)
Combine apricots, 1 1/2 cups of the almonds and salt in a food processor and pulse, scraping down sides of the food processor bowl often, until a coarse paste forms.
Press mixture into bottom and up sides of a 9-inch pie plate (or alternatively, into 8 small ramekins).
In a medium bowl, toss together cherries and honey.
Transfer to pie crust (or ramekins) and scatter remaining 1/2 cup almonds over the top.
Cover with plastic wrap and refrigerate until cold, at least 4 hours or up to overnight.
Scoop out slices and serve (or serve directly from the ramekins).
Nutritional Info
Serving Size
Calories
220
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.