“Mascarpone, Apricots, & cherries, oh pie!”
Crust:
1 cup raw walnuts
1 cup raw cashews
1 Tbsp raw honey
6 Tbsp butter
pinch of sea salt
Preheat oven to 400 degrees. Pulse nuts in a food processor to a powder. Melt butter and honey and combine with the nuts and a pinch of sea salt. Press dough into a pie pan. Cover edges of the crust with foil, to prevent from burning. Bake for 10-12 mins, remove foil and continue baking for an additional 5-7minutes. Remove and let crust cool completely.
Filling:
16 oz. Mascarpone cheese
1 cup raw cream
4 Tbsp raw honey
1 Tbsp maple syrup
1 teaspoon vanilla extract
farmer's market picked cherries & apricots, pitted and halved
To make the filling, whip cheese, honey, and maple until light and fluffy. In a separate bowl whip cream and vanilla to a stiff peak. Fold whipped cream into the cheese mixture. Pour filling into the cooled crust and top with halved, pitted cherries and apricots in a spiral pattern. Chill for several hours.
Serve and indulge!
