1. For the crust, using a food processor grind about 3 cups of nuts (I use pecans) extra fine and combine with a generous amount of date sugar. Press mixture into a glass pie plate and cook at 350 degrees F (180 C) for about 10 minutes.

2. While the crust is cooling, in a blender, mix one quart of homemade yogurt, vanilla from one vanilla bean (use kitchen scissors to cut open the bean and then scrape out the vanilla on the inside), the juice of one lemon, 1 package of Knox gelatin, and sweeten with honey to taste.

3. Let the crust cool completely, then pour the yogurt mixture into the crust and let the pie set in the fridge for about three hours.

4. Thaw and drain two bags of cherries, arranging them on the top of the pie. Chill and enjoy.

Cathy Yokota