Temperature: 375° F

Ingredients

Instructions

For the crust, place in a food processor bowl: almond flour, all purpose flour, sugar, and salt; blend 5 seconds to combine. Add butter and blend, pulsing the processor on and off until a coarse meal forms. Add egg yolk, blend about 30 seconds until the dough just starts to come together. Press dough evenly onto bottom and up sides of 10" pie pan. Pierce bottom all over with fork. Cover pan with foil and refrigerate crust for 1 hour or as long as overnight.
Preheat oven to 375°F. Bake crust, still covered in foil, for 15 minutes. Remove from oven and allow to cool completely.
For the filling: in a large bowl with a hand mixer, combine ricotta cheese and sugar. Gradually add the pistachio paste, mixing until no streaks remain. Mix in the beaten eggs until combined.
Pour filling into cooled shortbread crust and bake at 375 for about 15 minutes or until the filling is just getting firm to the touch.
While the pie is baking, prepare the fruit. To prepare the apricot glaze, gently warm the apricot jam and water in a small saucepan over medium low. When the pie is ready, remove it from the oven and arrange peach slices in concentric circles, then dot the top with cherries. Brush the warmed apricot glaze over the fruit then return the whole pie to the oven. Bake for another 15 minutes.
Remove from oven and allow to cool completely before serving.