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1
Crust: In medium bowl, using fork, mix flour, sugar, salt and lemon peel until well blended.
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2
Add soy margarine and blend until coarse crumbs formabout the size of baby green peas.
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3
Sprinkle 1 tablespoon Marsala and 1 tablespoon of water over crumb mixture.
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4
Toss gently, adding more water if necessary, until mixture can be pressed together with your hands.
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5
Press into ball, flatten slightly and wrap tightly in plastic wrap.
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6
Refrigerate for 1 hour or up to 24 hours.
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7
Preheat oven to 350F.
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8
On lightly floured surface, roll out dough into 11-inch circle.
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9
Fit crust into 9-inch pie plate.
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10
Trim overhang and crimp edges.
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11
Prick crust all over with tines of fork.
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12
Place empty 9-inch pie plate over crust and fill with beans or pie weights.
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13
Bake for 20 minutes.
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14
Remove pie plate with weights and continue baking until just firm to touch, about 10 minutes.
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15
Cool on wire rack.
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16
Reduce oven to 325F.
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17
Spread pine nuts in small baking pan and bake until golden, stirring occasionally, about 15 minutes.
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18
Set aside to cool.
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19
Meanwhile, to make Filling: In small bowl, combine raisins and Marsala.
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20
Let stand for 10 minutes to plump.
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21
Drain well, reserving soaking liquid.
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22
In small saucepan, combine tofu, apple juice and agar-agar flakes.
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23
Stir in reserved liquid from raisins.
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24
Bring just to a boil, then reduce heat and simmer gently until agar-agar flakes are completely dissolved, stirring occasionally, about 15 minutes.
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25
In food processor, process almonds, 1 tablespoon of sugar and salt until almonds are finely ground.
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26
Using slotted spoon, remove tofu mixture to small bowl (cover saucepan to keep juice mixture hot).
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27
Working quickly, add a third of tofu mixture to ground nuts.
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28
Add lemon peel and process to blend.
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29
With motor running, gradually drizzle 1/4 cup of oil into nut mixture.
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30
Alternately add remaining tofu and oil until blended.
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31
Mixture will have a grainy, ricotta-cheeselike texture.
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32
Add lemon juice and remaining sugar and process to blend.
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33
With motor running, gradually pour in hot apple juice.
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34
Mixture will have texture of thick mayonnaise and remain slightly grainy.
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35
Stir in raisins.
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36
Turn filling into crust and smooth surface.
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37
Scatter pine nuts over filling.
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38
To set pie, refrigerate, uncovered, for 1 hour.
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39
If not serving immediately, cover with plastic.
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40
Before serving, let pie stand at room temperature for 15 minutes.
