Raw Cherry Pie With Macadamia Crust

READY IN: 20mins
SERVES: 6
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
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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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