Italian "Cheese" Pie

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

Crust

 * 1) In medium bowl, using fork, mix flour, sugar, salt and lemon peel until well blended.
 * 2) Add soy margarine and blend until coarse crumbs form–about the size of baby green peas.
 * 3) Sprinkle 1 tablespoon marsala and 1 tablespoon of water over crumb mixture.
 * 4) Toss gently, adding more water if necessary, until mixture can be pressed together with your hands.
 * 5) Press into ball, flatten slightly and wrap tightly in plastic wrap.
 * 6) Refrigerate for 1 hour or up to 24 hours.
 * 7) Preheat oven to 350°F.
 * 8) On lightly floured surface, roll out dough into 11-inch circle.
 * 9) Fit crust into 9-inch pie plate.
 * 10) Trim overhang and crimp edges.
 * 11) Prick crust all over with tines of fork.
 * 12) Place empty 9-inch pie plate over crust and fill with beans or pie weights.
 * 13) Bake for 20 minutes.
 * 14) Remove pie plate with weights and continue baking until just firm to touch, about 10 minutes.
 * 15) Cool on wire rack.
 * 16) Reduce oven to 325°F.

Filling

 * 1) Spread pine nuts in small baking pan and bake until golden, stirring occasionally, about 15 minutes.
 * 2) Set aside to cool.
 * 3) Meanwhile, in small bowl, combine raisins and marsala.
 * 4) Let stand for 10 minutes to plump.
 * 5) Drain well, reserving soaking liquid.
 * 6) In small saucepan, combine tofu, apple juice and agar-agar flakes.
 * 7) Stir in reserved liquid from raisins.
 * 8) Bring just to a boil, then reduce heat and simmer gently until agar-agar flakes are completely dissolved, stirring occasionally, about 15 minutes.
 * 9) In food processor, process almonds, 1 tablespoon of sugar and salt until almonds are finely ground.
 * 10) Using slotted spoon, remove tofu mixture to small bowl (cover saucepan to keep juice mixture hot).
 * 11) Working quickly, add a third of tofu mixture to ground nuts.
 * 12) Add lemon peel and process to blend.
 * 13) With motor running, gradually drizzle ¼ cup of oil into nut mixture.
 * 14) Alternately add remaining tofu and oil until blended.
 * 15) Mixture will have a grainy, ricotta-cheese-like texture.
 * 16) Add lemon juice and remaining sugar and process to blend.
 * 17) With motor running, gradually pour in hot apple juice.
 * 18) Mixture will have texture of thick mayonnaise and remain slightly grainy.
 * 19) Stir in raisins.
 * 20) Turn filling into crust and smooth surface.
 * 21) Scatter pine nuts over filling.
 * 22) To set pie, refrigerate, uncovered, for 1 hour.
 * 23) If not serving immediately, cover with plastic.
 * 24) Before serving, let pie stand at room temperature for 15 minutes.