1 1/4 c. whole wheat bread crumbs
3 tbsp. frozen apple juice concentrate
1 tsp. vanilla extract
1/8 tsp. lemon extract

Place ingredients in a bowl, mixing well. Using a rubber spatula, press the mixture firmly into the non-stick pie pan (bottom and sides) to form an even crust. Bake the crust in a 350 degree oven for 15 minutes until lightly browned. Remove from oven and allow to cool. Fill as directed below.

FILLING:

1 (20 oz.) can unsweetened pineapple (juice packed)
1 1/3 c. rice milk
1/2 c. frozen apple juice concentrate
3 tbsp. lemon juice
2 tbsp. frozen orange juice concentrate
1 env. plus 2 tsp. unflavored gelatin
2 tsp. arrow root
Dash of turmeric (for color)
1 1/2 tsp. lemon extract
1 1/2 tsp. vanilla extract
3 egg whites

Place the filling ingredients, except for the flavor extracts and egg whites, into a blender and blend at high speed for 5 minutes. Set a large strainer over mixing bowl and pour mixture through strainer; discard residue in strainer (this insures a smooth pie filling). Transfer the filling mixture to a double boiler; cook for about 5 minutes, stirring with a wire whisk until mixture is very hot. Stir in vanilla and lemon extracts. Let filling cool slightly, then pour into prepared crust. Beat egg whites until stiff peaks form. Swirl the beaten egg whites gently over the filling. Place the pie in the oven on a middle rack under a hot broiler. Watch meringue carefully, brown just lightly, then remove from oven. Chill pie for several hours or overnight until firm. Serves 6 to 8.