Make the philo dough: put 300 grams flour, Tbs red wine vinegar and tsp salt in mixer bowl, indent, pour 5 Tbs olive oil in center, mix till crumbly, drizzle 130 milliliter water till smooth firm ball, a few drops of water more if not smooth, wrap in plastic wrap, rest one hour, roll into four balls.

Make the pie form: roll three balls into paperthin round 11” diameter sheet on floured board, stack on top of each other on bottom of 11” pie form. Brush bottom and each layer with molten butter and honey mix. Roll one dough ball in 2” strips for the sides, layer three layers with brushed on butter/ honey mix. Bake half an hour at 400F degrees in pre-heated oven. Cool.

Pour 2 pints of whipping cream in dutch oven, heat to 190F degrees, keep at 190F degrees five minutes, check with thermometer. Careful not to make the cream boil over, keep stirring. Stir in juice of limes till cream begins to curdle into small buttery cheese curds, dont despair, takes about ten minutes. Cool in fridge, about one to three hours. When cooled, ladle mascarpone into cheese cloth in colander, drain and squeeze to let excess moisture out. You just made fresh mascarpone cheese!

Mix cooled mascarpone with cup of fresh blackberries, raspberries, or 2 Tbs powdered sugar, cover bottom of pie. Put kiwis on outside rim of pie form to measure how many you need for slicing. Peel and slice kiwis in 3 millimeter, 1/8” thick slices, fill pie form with kiwis. Cut pie in eight slices. Serve, enjoy.