Carol L. Cain
Estella's Pecan Pie
(from Natural Foods Cookbook by Mary Estella) From: casbs@csli.Stanford.EDU (Lynn Gale) ½ cup dried apricots ½ cup dates, pitted 2 cup apple juice 2 Tbsp. agar flakes (or ½ Tbsp. powder) pinch of sea salt 1½ Tbsp. kuzu dissolved in 1/4 cup water 1 tsp. vanilla 2 cup roasted pecans Prebaked pie crust Rinse dried fruits; combine with juice, agar and sea salt in a saucepan. Bring to a boil; lower flame and simmer 20 minutes. Roast pecans in 350°F oven, but watch them carefully as they burn easily after about 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 ½ cup of pecan halves to garnish top of pie. Chop the rest. Mix the remaining pecans with the fruit puree. Spoon mixture into baked pie crust. Arrange ½ cup pecans in design on top of pie. Allow to cool. This pie should slice neatly and still be creamy.