3pintsraspberries or 2 pints raspberries and 1 pint blueberries
For the pie crust:
Put the graham crackers in a large ziplock bag and bash them with a rolling pin until fine crumbs form. If you don't believe in mixing wanton violence with graham crackers, you can also pulse the graham crackers in the food processor.
Melt the butter in a microwave safe bowl.
Pour the melted butter and sugar into the ziplock bag with the graham cracker crumbs and mash around to fully combine.
Pour the graham cracker mixture into a 9-10 inch tart pan, 9-inch springform pan, or pie tin. Use your hands to press the crumbs into the bottom and sides of the pan.
Place in the fridge to chill while you make the filling.
For the pie filling:
Warm the mascarpone to room temperature.
Place in the bowl of a stand mixer with a paddle attachment. Cream until soft and smooth. Add the brown sugar and vanilla extract and mix until well combined.
In a large bowl, using a hand mixer, beat the heavy cream on high speed until stiff peaks form. Fold the whipped cream into the mascarpone mixture. You should have a thick, creamy texture -- almost like a mousse.
Pour mixture into the tart shell, over the top of the graham cracker crust, and smooth the top using an offset spatula.
Let cool in the refrigerator for at least 2 hours to fully set.
For the raspberry topping:
Rinse the raspberries gently in cold water and let thoroughly dry on a paper towel to avoid juice seeping and ruining your decorative raspberry layer.
Arrange the raspberries in a decorative pattern.
Melt the apricot preserves in the microwave in a microwave-safe bowl.
Brush the apricot preserves over the raspberries to make them shine.
The undecorated pie will keep in the refrigerator for 3 days. Decorate just before serving.To cut clean slices, use a sharp knife that has been soaked in hot water.