Raw Cherry Pie With Macadamia Crust
Ready In: 20 mins
Serves: 6
Yields: 1 Pie
Ingredients
FOR THE CRUST
- 3 cups macadamia nuts
- 1⁄8 teaspoon sea salt
FOR THE CHERRY FILLING
- 2 1⁄4 ounces Irish moss (weight)
- 1⁄2 cup lemon juice (plus 2 tbsp. more)
- 1⁄2 cup agave syrup (plus 2 tbsp. more)
- 4 tablespoons vanilla extract
- 11 1⁄2 ounces cherries (pitted)
- 1⁄8 teaspoon sea salt
- 18 ounces pitted cherries (chopped)
Directions
- FOR THE CRUST:
- Carefully pulse the macadamia nuts and sea salt together in a food processor.
- Scrape the sides down. When the nuts are no longer crunchy remove and take out 3/4 of a cup for the lattice work for the top of the pie.
- Spread the remaining nuts onto the bottom of a pie pan covering up the sides. You might have to put water on your hands to keep the crust from sticking.
- TO MAKE THE FILLING:
- Put the Irish moss, salt, lemon juice, agave and vanilla and the 11 1/2 oz of cherries into a blender and blend until you have a smooth creamy puree. No chunks of cherry or Irish moss should remain.
- Remove the mixture and put into a bowl and the add the 18 oz. of chopped cherries to the mixture and all the cherries are evenly distributed through the puree mixture.
- Pour onto your macadamia nut crust and smooth evenly.
- Set the pie in the fridge or freezer until set up.
- FOR THE LATTICE:
- Take the 3/4 cup macadamia nuts and roll them on a non-stick surface. Shape into a triangle about 1/8" thick.
- Carefully cut out your strips 1/2" wide and lift them with a knife onto the top of the pie creating a lattice effect.
- Cover and Put into the fridge for up to 4 days.
- Bon Appetit!
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