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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).