Italian "Cheese" Pie

== Ingredients ==
=== Crust ===
* 1¼ cups unbleached all-purpose flour
* 1 tbsp unrefined sugar or granulated sugar
* pinch salt
* 1 tsp grated lemon peel
* ⅓ cup soy margarine or unsalted butter
* 1 tbsp marsala or sweet sherry
* 1 to 3 tbsp ice-cold water
=== Filling ===
* 6 tbsp pine nuts
* ⅔ cup golden raisins
* ⅓ cup marsala or sweet sherry
* 4 oz firm or extra-firm tofu, drain and cut into ½-inch cubes
* ¾ cup apple juice
* 1 tbsp agar-agar flakes
* ⅔ cup slivered blanched almonds
* ¼ cup sugar
* pinch salt
* 1 tbsp grated lemon peel
* ¾ cup vegetable oil
* 2 tbsp fresh lemon juice
* 1 tsp vanilla extract
== Directions ==
=== Crust ===
# In medium bowl, using fork, mix flour, sugar, salt and lemon peel until well blended.
# Add soy margarine and blend until coarse crumbs form–about the size of baby green peas.
# Sprinkle 1 tablespoon marsala and 1 tablespoon of water over crumb mixture.
# Toss gently, adding more water if necessary, until mixture can be pressed together with your hands.
# Press into ball, flatten slightly and wrap tightly in plastic wrap.
# Refrigerate for 1 hour or up to 24 hours.
# Preheat oven to 350°F.
# On lightly floured surface, roll out dough into 11-inch circle.
# Fit crust into 9-inch pie plate.
# Trim overhang and crimp edges.
# Prick crust all over with tines of fork.
# Place empty 9-inch pie plate over crust and fill with beans or pie weights.
# Bake for 20 minutes.
# Remove pie plate with weights and continue baking until just firm to touch, about 10 minutes.
# Cool on wire rack.
# Reduce oven to 325°F.
=== Filling ===
# Spread pine nuts in small baking pan and bake until golden, stirring occasionally, about 15 minutes.
# Set aside to cool.
# Meanwhile, in small bowl, combine raisins and marsala.
# Let stand for 10 minutes to plump.
# Drain well, reserving soaking liquid.
# In small saucepan, combine tofu, apple juice and agar-agar flakes.
# Stir in reserved liquid from raisins.
# Bring just to a boil, then reduce heat and simmer gently until agar-agar flakes are completely dissolved, stirring occasionally, about 15 minutes.
# In food processor, process almonds, 1 tablespoon of sugar and salt until almonds are finely ground.
# Using slotted spoon, remove tofu mixture to small bowl (cover saucepan to keep juice mixture hot).
# Working quickly, add a third of tofu mixture to ground nuts.
# Add lemon peel and process to blend.
# With motor running, gradually drizzle ¼ cup of oil into nut mixture.
# Alternately add remaining tofu and oil until blended.
# Mixture will have a grainy, ricotta-cheese-like texture.
# Add lemon juice and remaining sugar and process to blend.
# With motor running, gradually pour in hot apple juice.
# Mixture will have texture of thick mayonnaise and remain slightly grainy.
# Stir in raisins.
# Turn filling into crust and smooth surface.
# Scatter pine nuts over filling.
# To set pie, refrigerate, uncovered, for 1 hour.
# If not serving immediately, cover with plastic.
# Before serving, let pie stand at room temperature for 15 minutes.
__NOTOC__
Category:Pie Recipes
Category:Almond Recipes
Category:Apple juice Recipes
Category:Lemon juice Recipes
Category:Pine nut Recipes
Category:Extra-firm tofu Recipes
Category:Firm tofu Recipes
Category:Golden raisin Recipes
Category:Lemon peel Recipes
Category:Marsala Recipes
Category:Sherry Recipes
Category:Mayonnaise Recipes