FILLING:

1/2 c. dried apricots
1/2 c. dates, pitted
2 c. papaya juice
2 tbsp. agar flakes
Pinch of salt
1 1/2 tbsp. kuzu dissolved in 1/4 c. water
1 tsp. vanilla
2 c. roasted pecans

CRUST:

1 c. brown rice flour
1/2 c. whole wheat pastry flour
Pinch salt
1/4 c. oil (safflower)
3 to 4 tbsp. cold apple juice
Pinch of coriander or cardamom for extra flavor, optional

Rinse dried fruits, combine with juice, agar and salt in a saucepan. Bring to a boil, lower flame and simmer 20 minutes. Make crust, following directions. Crust must be pricked with a fork several times to prevent warping. Bake crust in 350 degree oven for 15 minutes or until light gold.

Pecans can be roasted at the same time, but watch them carefully, pecans burn easily after 10 minutes.

When the dried fruit is plump and agar is dissolved, add kuzu and stir until clear. Add vanilla. Puree fruit mixture in a blender or food processor until creamy smooth.

Save 1/2 cup of pecans to garnish top of pie. Mix the remaining pecans with the fruit puree. Spoon mixture into baked pie crust. Arrange 1/2 cup pecans in design on top of pie. Allow to cool. This pie should slice neatly and still be creamy.

Variations: This basic recipe can be adapted to your own tastes. Other types of dried fruit can be substituted. Filberts, walnuts or almonds can be used instead of pecans, and lemon or orange juice can be used for lighter flavor.