Edible — San Joaquin Valley — Summer 2023

Yvonne Mazzotta is inspired by the need. A publisher, content creator, graphic designer and mother of three, she brings beauty to all that she does. Executive Director for a local fashion alliance, Yvonne is grateful to bring fashion to the forefront of her community. Whether it’s feeding her curiosity or finding the right balance in a brand campaign, you can guarantee, she’s on it!

Michelle Adams is a publisher, designer, photo-retoucher, accountant, wife and mother who puts the M in multitasking. Michelle brings the calm and steady to an often chaotic environment and is a force of great wisdom with a gift for color choice. She loves bringing the great stories to life within the pages of multiple publications through beautiful design. But her favorite thing to do is spending time with her husband and daughter.

Monica Fatica is queen of the juggle. From editing community magazines to dabbling in the farming industry, there aren’t many tasks Monica won’t try. When she isn’t running from job to job, the married mother of three is loving all over her fur babies and granddaughter. Her passion for helping others and the love for her community inspire her to contribute to spreading all the good happening in the valley.

Ronda Alvey is a wife, the mother of four remarkable grown children, “Gaga” to six beautiful grandchildren and an incredible multi-tasker, making sure the pieces and parts of a project come together as needed. When not working, she enjoys gardening, trips to the coast, loving on her grandchildren, and volunteering her time at several non-profit organizations.

Chef Josh Carey has been cooking for more than 20 years. Starting in a small pizza restaurant in the Bay Area, he loves cooking pasta and Italian food. He finished his culinary degree from Shasta College in 2012. He became a Sous Chef in 2015 and Executive Chef later that year. He worked as an executive chef until 2021 when he decided to open his own catering company.

SUMMER 2023

We are loving the flexibility of creating imaginative salads every night of the week, using combinations of the gorgeous fresh produce available at this time of year. Bell peppers, sweet corn and beets create beautiful taste and color combinations, and it feels so decadent to top a simple bowl of ice cream with some sliced nectarines.

Speaking of ice cream… we’ve scouted some of the area’s finest creameries and found some of the most delicious homemade confections. Go back often so you can try all the flavors!

This is the time of year when tomato plants pay big dividends, and if you find yourself with a bumper crop, try a Caprese salad, kabobs or bruschetta. We’re sharing some simple recipes in this issue, and if you happen to also grow your own basil, you might not even need to make a run to the store. If you’re like us, much of our cooking begins with a generous splash of extra-virgin olive oil. Not only is it versatile and delicious, but it also comes with an array of health benefits. Learn more about it in our Q&A with the California Olive Oil Council.

Bon appetit, and enjoy summer’s sweetness!

Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.”

Elizabeth David, food writer (1913-1992)

YVONNE MAZZOTTA publisher

MICHELLE ADAMS publisher

MONICA FATICA editor in chief

KERRI REGAN copy editor

www.ediblesjv.com

1261 Market Street Redding, CA 96001 530.246.4687 office 530.246.2434 fax

Email General/Sales and Advertising information: info@ediblesanjoaquin.com

©2023 by Edible San Joaquin Valley Magazine. All rights reserved. Reproductions without permission are strictly prohibited. Articles and advertisements in Edible San Joaquin Valley Magazine do not necessarily reflect the opinions of the management, employees, or freelance writers. Every effort is made to avoid errors, misspellings and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake. The businesses, locations and people mentioned in our articles are solely determined by the editorial staff and are not influenced by advertising.

FARMERS MARKETS —a quick look—

OLD TOWN CLOVIS FARMERS MARKETS

Saturdays 9-11:30am year round

Located at Pollasky between 5th & Bullard

Seasonal market, Fridays 5:30 to 8:30pm

April 29 – October 28

VISALIA FARMERS MARKETS

Saturdays 8-11:30am year round

Located at Caldwell and Shady St.

KERMAN FARMERS MARKET

Every 3rd Wednesday 5-8PM

March – October

Kerman Community Center

151101 W. Kearney Blvd., Kerman

DOWNTOWN

VISALIA’S CERTIFIED FARMERS MARKET

Thursdays 4-7pm

(after daylight savings)

Church & Main

RIVER PARK

FARMERS MARKET

Tuesdays 5-9pm / Saturdays 10am-3pm

River Park Shopping Center, Nees and Blackstone

220 E Paseo del Centro, Fresno

FORT WASHINGTON FARMERS MARKET

Year round

Sundays 9am-2pm / Wednesdays 5-9pm

Riverview Shopping Center at Fort Washington and Friant Roads, across the street from the east entrance of Woodward Park, Fresno

VINEYARD FARMERS MARKET

Year round

Wednesdays 3-6pm / Saturdays 7am-noon

Rain or shine

100 West Shaw Ave., Fresno

TESORO VIEJO

FARMERS MARKET

Through the end of November

Sundays 9am-noon

In Tesoro Viejo Town Center

Highway 41 and Avenue 15/ Tesoro Viejo Blvd.

4150 Town Center Blvd., Madera

HARLAN RANCH

FRESH MARKET

Year round

Wednesdays 5-9pm

1620 N. Leonard Ave., Clovis

Please contact each market association for information regarding rules and regulations.

To add farmers markets to this list, email: info@ ediblesanjoaquin.com

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Our readers are informed and passionate consumers that place premium on quality.

edible readers are champions of local businesses and not just when it comes to food and drink— they are seeking an experience and a relationship with businesses they patronize. They can discover your business in the pages of edible San Joaquin Valley, focused in Fresno County.

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San Joaquin Valley

tells the stories of the extraordinary farmers, ranchers, cheesemakers, bakers, brewers, winemakers, chefs and other food and drink artisans in Fresno County and surrounding areas of the valley.

www.ediblesjv.com

local & in season

Summer Harvest

VEGETABLES

Bell peppers

Sweet corn

Garlic

String beans

Fava beans

Lima beans

Beets

Bok choy

Carrots

Chard

Cilantro

Cucumbers

Eggplant

Fennel

Lettuce

Peas

Potatoes

Sweet potatoes

Radishes

Summer squash

Turnips

FRUIT

Cantaloupe

Melon

Tomatoes

Peaches

Plums

Nectarines

Apricots

Pluots

Strawberries

Boysenberries

Olallieberries

Lemons

Valencia oranges

Keep it Cool

Ampersand Ice Cream

ampersandicecream.com | @ampersandicecream

Ampersand Ice Cream is a small batch creamery focused on utilizing the best products the Central Valley has to offer. Their ice cream is made completely from scratch daily by hand and with lots of love.

G’s Creamery

gs-creamery.com | @gscreamery

G’s Creamery is a local ice cream shop located specializing in hand-crafted, small-batch ice cream made with fresh, locally-sourced ingredients. Their menu features a wide variety of classic and unique flavors, including traditional favorites like vanilla and chocolate, as well as more adventurous options like mango and cardamom.

Heavenly Freeze

@heavenlyfreeze | heavenlyfreeze

At Heavenly Freeze, they use hand-crafted desserts to bring smiles to families, church groups and organizations throughout Fresno County. They specialize in handcrafted ice cream, Italian ice, cookie sandwiches and much more. They’d love to brighten up your day with their delicious frozen treats!

CREAM @creamnationfresno

Their cookie sandwiches made them famous, but their ice cream is a close second. The only ice cream good enough to fit between their freshly baked cookies is a super premium ice cream made with the highest amount of butterfat, with a creaminess fit for a queen (or king).

Roll Me Some -

Hand Crafted Rolled Ice Cream roomesome.com | @rollmesome

A fun and different way to enjoy your ice cream this summer, Roll Me Some uses the Thailand ice cream freezing method to craft their concoctions. They pride themselves on using fresh, local ingredients sourced from around the Valley.

Bella Creamery

@bellacreamery_

Bella Creamery has the coolest treats in town. They serve small batch, hand-crafted ice cream with both cow and sheep varieties of ice cream.

Liquid Gold

The Goodness of Olive Oil

HEALTH BENEFITS:

Olive oil is a rich source of healthy fats and antioxidants, which can help reduce the risk of heart disease, stroke and certain cancers. It has also been linked to better brain function and lower rates of depression.

TYPES OF OLIVE OIL:

There are several types of olive oil, including extra virgin, virgin and refined. Extra virgin olive oil is the highest quality and most flavorful, as it is made from the first cold-pressing of the olives.

PRODUCTION:

Olive oil is produced in many countries, but some of the largest producers include Spain, Italy, Greece and Tunisia.

NUTRITIONAL VALUE:

Olive oil is high in monounsaturated and polyunsaturated fats, which are considered “good” fats. It also contains vitamins E and K and other antioxidants.

COOKING WITH OLIVE OIL:

Olive oil is a versatile oil that can be used for cooking, baking and as a salad dressing. However, it has a lower smoke point than some other oils, so it is not ideal for highheat cooking.

STORAGE:

Olive oil should be stored in a cool, dark place away from light and heat. Exposure to light and heat can cause the oil to become rancid more quickly.

SUSTAINABILITY:

Olive oil production can have a significant impact on the environment, particularly if trees are not managed sustainably. Consumers can look for olive oils that are certified organic or sustainably produced to support environmentally responsible farming practices.

Photo: BetseyW altonPhotograph

Q&A with the California Olive Oil Council

From Grove to Table

Edible: Tell us about the history and mission of the California Olive Oil Council, and how the organization has evolved over time.

COOC: The California Olive Oil Council was founded in 1992 to help promote and educate consumers about the quality and standards of the California olive oil industry. As the industry has grown and expanded over the years, the council has maintained its dedication to our core concept of promoting certified California extra virgin olive oil through education, outreach and communication. The council is committed to upholding the highest standards within the olive oil industry through its seal certification program.

Edible: What are the key challenges facing olive oil producers in California today, and how is the California Olive Oil Council working to address them?

COOC: As with all California agriculture, our challenges include water, labor, pest and disease issues, and import pressures. However, specifically to the California olive oil producer, import pressure resulting in the prevalence of low-quality, rancid and low-priced foreign “extra virgin” olive oil has been extremely detrimental. To address this issue, the California Olive Oil Council has been educating and promoting the California Olive Oil Council seal. This seal ensures that the oil is 100% extra virgin olive oil made from olives grown in California. Only the best olive oils qualify for this certification.

Edible: How does the California Olive Oil Council support and promote California olive oil producers?

COOC: The California Olive Oil Council focuses on what California does best: Produce 100% quality extra virgin olive oil. Pressure from low-quality, cheap, foreign olive oil has been detrimental to the olive oil industry. Most consumers do not realize that when they purchase foreign olive oil, they are most likely purchasing an inferior product that would not meet the standard of extra virgin olive oil. The council strives to educate social media influencers and home chefs about the differences between certified California extra virgin olive oil and lower-quality imported olive oil.

Edible: How do the California Olive Oil Council’s certification and testing processes ensure the quality and authenticity of California olive oil?

COOC: To meet the criteria for the California Olive Oil Council seal, each producer must submit samples to a laboratory for analysis, measuring for specific parameters that indicate the careful handling and storage of the olives and oil. No chemicals or extreme heat may be used during the extraction process. Next, the oil is submitted to a taste panel. Tasters conduct a blind taste-test to ensure the oil has fruitiness and is free of defects. If olives are damaged (poor handling, moldy, frost exposed) or they are not milled within 24 hours of being harvested, the oil will not be top quality (extra virgin). Milling at a high temperature (over 86 degrees) can also negatively impact flavor and quality. After the oil has passed both evaluations, it earns the right to display the California Olive Oil Council seal.

Edible: What trends do you see in the California olive oil industry, and how is the California Olive Oil Council adapting to these trends?

COOC: During the COVID-19 pandemic, it became apparent that people wanted to be healthier in any way they could, and California extra virgin olive oil was going to be part of that movement. As consumers started looking for healthier cooking alternatives, California extra virgin olive oil fit into that lifestyle change perfectly. Sharing the message that California extra virgin olive oil has the proven ability to fight chronic diseases with its monounsaturated fatty acids, antioxidants, vitamin E and polyphenol compounds became the California Olive Oil Council’s number-one priority.

Edible: What role do you see California olive oil playing in the global olive oil market? How is the California Olive Oil Council working to promote California olive oil on a global scale?

COOC: As extra virgin olive oil consumption is anticipated to increase worldwide, California expects to grow into a major player. The California Olive Oil Council will continue to push for consumers to look for the seal demonstrating the highest standards and quality you can purchase. Consumers are becoming significantly more educated about what is going into their bodies and the California Olive Oil Council’s goal is to capitalize on that dedication by expanding the awareness of the seal and the meaning behind it. •

The word “Caprese” refers to something that comes from or is related to the Italian island of Capri. In the context of food, Caprese typically refers to a salad or dish that features fresh mozzarella cheese, tomatoes and basil, which are ingredients that are commonly found in the cuisine of Capri and the Campania region of Italy.

So if you’re looking for great summer meal options, Caprese salads, sandwiches, and skewers with their light and refreshing flavors are perfect for warmer weather. The fresh and simple ingredients are widely available during the summer months and are generally considered to be a healthy option, making them a popular choice for those who are looking for a nutritious and satisfying meal.

Caprese Salad

INGREDIENTS:

• 3 ripe tomatoes

• 8 ounces fresh mozzarella cheese

• 1/2 cup fresh basil leaves

• 2 T extra-virgin olive oil

• 1 T balsamic vinegar

• Salt and pepper to taste

INSTRUCTIONS:

STEP 1: Slice the tomatoes and mozzarella into 1/4 inch thick slices.

STEP 2: Arrange the tomato slices and mozzarella slices on a platter, alternating between them.

STEP 3: Scatter the fresh basil leaves over the top.

STEP 4: Drizzle the olive oil and balsamic vinegar over the salad.

STEP 5: Sprinkle with salt and pepper to taste.

STEP 6: Let the salad sit for a few minutes to allow the flavors to meld together.

STEP 7: Serve and enjoy your delicious Caprese salad.

Note: You can customize this recipe by adding sliced avocado, grilled chicken, or prosciutto for extra protein and flavor. You can also use cherry tomatoes or heirloom tomatoes for a different look and taste.

Caprese Kabobs

INGREDIENTS:

Cherry tomatoes

Fresh basil leaves

Fresh mozzarella cheese, cut into small cubes

Balsamic glaze or balsamic vinegar

Wooden skewers

INSTRUCTIONS:

STEP 1: Soak the wooden skewers in water for at least 10-15 minutes to prevent them from burning on the grill or in the oven.

STEP 2: Thread the cherry tomatoes, basil leaves and mozzarella cheese cubes onto the skewers, alternating the ingredients. Brush the skewers with balsamic glaze or vinegar.

STEP 3: Grill or bake the skewers until the cheese is melted and the tomatoes are slightly softened, about 5-7 minutes.

STEP 4: Serve warm and enjoy!

Optional: You can also add some sliced grilled chicken or steak to the skewers for a protein boost.

INGREDIENTS:

• 1 loaf of Italian bread, sliced

• 3-4 ripe tomatoes, chopped

• 1 cup fresh mozzarella, chopped

• 1/4 cup fresh basil leaves, chopped

• 2 cloves garlic, minced

• 2 T balsamic glaze

• 2 T olive oil

• Salt and pepper to taste

INSTRUCTIONS:

STEP 1: Preheat the oven to 375 degrees

STEP 2: Brush the sliced bread with olive oil and place them on a baking sheet. Bake for about 8-10 minutes or until lightly toasted.

STEP 3: In a medium bowl, combine the chopped tomatoes, mozzarella, basil leaves, garlic, olive oil, salt and pepper. Toss everything together.

STEP 4: Top each slice of bread with the tomato and mozzarella mixture.

STEP 5: Drizzle balsamic glaze over the top of each bruschetta. Serve immediately and enjoy!

Caprese Bruschetta

a Little Spice is Nice

Moroccan Rubbed Rack of Lamb

MOROCCAN RUB INGREDIENTS:

1 T ground cumin

1 T ground coriander

1 T turmeric

1 T paprika

1 T salt

1 tsp. grated nutmeg

1 tsp. ground cinnamon

1 tsp. ground cardamom

1 tsp. ground allspice

1 tsp. cayenne

½ tsp. ground cloves

RACK OF LAMB INGREDIENTS:

2 racks of lamb

1 cup Moroccan spice rub

Salt and pepper to taste

ENGLISH SAUCE INGREDIENTS

(FOR THE TOP OF THE LAMB):

8 oz. cream cheese

1½ cups chicken stock

1 cup sour cream

Salt and pepper to taste

MOROCCAN RUB DIRECTIONS:

Step 1: Thoroughly mix all ingredients in a bowl. Store up to 3 months in an airtight container.

RACK OF LAMB DIRECTIONS:

Step 1: Rub lamb generously with Moroccan spice rub.

Step 2: Sear lamb in very hot pan for 1-2 minutes each side, making sure to brown all the way around.

Step 3: Bake in oven for 10 minutes at 350 degrees.

Step 4: Let rest at least 20 minutes, or up to 3 hours. You can refrigerate for up to 2 days.

Step 5: When ready to serve, cook at 350 degrees for 10 minutes for medium rare, 15 minutes for medium and 20 minutes for medium well.

ENGLISH SAUCE DIRECTIONS:

Step 1: Blend all ingredients together with emulsion blender.

Step 2: Drizzle over top of lamb.

Rack of lamb pairs well with various side dishes and accompaniments. Here to serve with your rack of lamb: Mashed potatoes, roasted or grilled vegetables, couscous, polenta or quinoa salad.

Recipe and Photo by Josh Carey

—PRESSED TO PERFECTION—

A Variety of Delectable Panini Creations

CLASSIC ITALIAN PANINI: Slices of Italian meats like salami, prosciutto and capicola, paired with fresh mozzarella, tomatoes and arugula, and drizzled with olive oil and balsamic vinegar.

TURKEY AND CRANBERRY

PANINI: Turkey breast, cranberry sauce and brie cheese, grilled until the cheese is melted for a little taste of Thanksgiving.

ROAST BEEF AND HORSERADISH

PANINI: Thinly sliced roast beef, creamy horseradish sauce, provolone cheese and caramelized onions, pressed between two slices of bread and grilled to perfection.

CAPRESE PANINI: Fresh mozzarella cheese, ripe tomatoes and basil leaves, drizzled with balsamic vinegar and olive oil, and for grilled gooey goodness.

GRILLED VEGETABLE PANINI: Slices of zucchini, eggplant and red bell pepper, paired with feta cheese and pesto, and grilled until the vegetables are tender and the cheese is melted.

CHICKEN AND PESTO PANINI: This flavorful panini features tender chicken and fresh pesto, with melted cheese and a crispy exterior, all on grilled ciabatta bread.

BLACK FOREST HAM AND BRIE

PANINI: This savory panini combines the creaminess of Brie with the saltiness of Black Forest ham, balanced by the sweetness of fig jam, all grilled to perfection on sourdough bread.

basil

Basil is a fragrant herb known for its vibrant green leaves and distinctive aroma. With a flavor profile that is simultaneously peppery, sweet and slightly minty, basil is a versatile ingredient used in various cuisines. It adds a fresh and herbaceous touch to dishes, making it a beloved culinary staple.

ABOUT BASIL

Botanical Name: Ocimum basilicum

Plant Type: Herb

Flavor: Slightly minty and slightly anise-like, with notes of clove and lemon.

Sun Exposure: Full sun

Soil pH: 6.0-7.5.

Bloom Time: June to frost

Flower Color: White or purple

Hardiness Zones: 10, 11

Special Features: Basil flowers are highly attractive to bees, butterflies, and other beneficial insects, which can help pollinate nearby plants in the garden.

WHERE TO USE:

In salads: Chop it up and mix it into the greens or use it to make a homemade vinaigrette.

In pasta dishes: Basil is a classic ingredient in many pasta dishes, such as spaghetti alla puttanesca, caprese pasta salad or pesto.

In sandwiches and paninis: Fresh basil leaves add a pop of flavor and color to sandwiches and paninis. You can use it to top a Caprese sandwich or add it to a chicken pesto panini.

In cocktails: Basil makes a refreshing and flavorful addition to cocktails. You can muddle it with fruit or use it to make a basil-infused simple syrup.

In soups and stews: Basil adds a bright and herbaceous note to soups and stews, such as tomato basil soup, Thai green curry or Italian minestrone. In marinades and dressings: Basil can be blended into marinades or dressings to add a fresh and zesty flavor to grilled meats or salads.

The Bakery at Indulge Right Foods in Fresno

feelingf2ree

AROUJ KACHICHIAN admits it took him awhile to believe his diagnosis of a gluten sensitivity. His frequent brain fog, joint pain, body aches and other maladies had to have a source, but a gluten sensitivity was a hard one to swallow for a man who owned a traditional bakery, restaurant and catering company. “I was covered in gluten all of the time,” he says.

Finally, however, he removed gluten from his life and watched in awe as his symptoms disappeared. “I did not realize most of these were from the gluten until I went gluten-free and realized they were gluten allergies.”

After his diagnosis, Kachichian became a certified gluten-free practitioner. “I wanted to know what was up,” he says. “I wanted to know how food could be used as medicine or as poison.” He began experimenting with gluten-free flour blends and perfecting recipes that held up structurally (no crumbling hamburger buns here) as well as in any taste test. “That was my goal,” he says. “To have products that are gluten-free but undetectable. The ultimate goal is that people don’t feel they’re depriving themselves. The breads – you look at them, you taste it, you smell it and it doesn’t seem like gluten-free.”

In November 2022, he put all of his gluten-free knowledge and experience as a restaurateur into The Bakery at Indulge Right Foods, the Central Valley’s only 100% gluten-free bakery. “People kept asking for it,” he says. “One time I had four people ask on the same day. It felt like a sign.”

“We’re like a typical bakery,” he says. “You walk in and find the gamut.” There are cakes, tarts, eclairs, cream puffs, muffins, pies, scones, cookies, breads and even cheesecake. “We make everything in-house,” he adds, including all sauces and sugar substitutes. “We pretty much ran

out of everything in the first hour and a half on the first day,” he says. “I didn’t know what to expect, honestly, and I’ve learned how huge the gluten-free community is.”

The bakery has a wide variety of sugar-free and dairy-free products, as well. They even jar proprietary sugar-free caramel and chocolate sauces that are packed with fiber. “I started making those when I started supporting clients in developing their healthy lifestyles,” he says. “They ended up eating far more sugar than they meant to, and it would interrupt their whole journey. I spent a couple years developing those as well. There’s no stevia or monkfruit. You can eat them by the spoonful if you want.”

The response has been inspiring for Kachichian, who recognizes that he’s tapped into a vein of people craving his products. “We’ve become a destination, and not just for locals, but for people throughout the Valley,” he says. “We get people who drive here from LA, from the East Bay, San Jose.”

The Bakery offers ready-made items as well as four packaged flour blends for home baking. There’s an all-purpose blend, cake flour, whole grain and pie blend. The packages come with recipes right on them, and customers can find more on the store’s blog. “People can get the same results that I get here. The idea is to support the community.”

Kachichian wants people to enjoy their foods as they are intended, and he takes his own ciabatta buns to restaurants when he wants to eat a burger rather than order the standard restaurant gluten-free bun, which is often crumbly. “So I can enjoy a burger just like everyone and don’t have to worry about a bun breaking and falling apart,” he says. “You end up using a fork and knife. If I’m going to use my fork and knife, I’m going to order a steak and enjoy it properly.”

To maintain a completely gluten-free environment, the bakery follows a strict code of working with reputable vendors and processes. “Even our employees don’t have their lunches in here unless they are gluten-free,” he says. “My biggest pet peeve is going out to restaurants and finding things marked as gluten-free but they really aren’t.” Kachichian recognizes the risks to his own health and takes seriously the risks to his customers as well.

“It’s been great,” he says. “It’s amazing to serve people. We have people who haven’t had sourdough bread in 10 to 15 years. Their kids can have a birthday cake.”

The Bakery at Indulge Right Foods 5096 North West Ave.. Fresno (559) 478-4063 Indulgeright.com

bursting with berries

Fresh Fruit Tart

Enjoy this delicious and refreshing dessert with a creamy filling and fresh fruit topping.

For the crust:

• 1 ½ cups all-purpose flour

• ½ tsp. salt

• ½ cup unsalted butter, cold and cut into small pieces

• ½ cup ice water

For the filling:

• 1 cup heavy cream

• ¼ cup granulated sugar

• 1 tsp. vanilla extract

• 4 oz. cream cheese, softened:

For the topping:

• 2 cups mixed fresh fruit (such as sliced strawberries, blueberries, and raspberries)

• ¼ cup apricot jam

• 1 T water

Directions:

Step 1: Preheat your oven to 375 degrees (190°C).

Step 2: In a large bowl, mix together the flour and salt.

Step 3: Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.

Step 4: Add the ice water, one tablespoon at a time, and mix until the dough comes together.

Step 5: Roll out the dough on a floured surface and place it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork.

Step 6: Bake the crust for 15-20 minutes, or until lightly golden brown. Let it cool completely.

Step 7: In a large bowl, beat the heavy cream until soft peaks form.

Step 8: Add the sugar and vanilla extract, and beat until stiff peaks form.

Step 9: In a separate bowl, beat the cream cheese until smooth.

Step 10: Fold the whipped cream mixture into the cream cheese mixture until well combined.

Step 11: Spread the cream mixture over the cooled crust.

Step 12: Arrange the mixed fruit over the cream mixture.

Step 13: In a small saucepan, heat the apricot jam and water over low heat until melted and smooth.

Step 14: Brush the apricot glaze over the fruit.

Step 15: Chill the pie in the refrigerator for at least 2 hours before serving.