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Raw Cherry Pie

Serves 8
Time 4 hr 45 min
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.
  • 1 cup packed dried apricots (about 7 ounces) chopped
  • 2 cups sliced raw almonds divided
  • 1/4 teaspoon fine sea salt
  • 1 1/2 pound cherries pitted and quartered
  • 2 tablespoons honey

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).

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.
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