Deborah's Light Lemon Pie

4 cps. natural apple juice	1 TB. rice syrup or barley malt
5 TB. agar flakes (also called kanten flakes)	2 TB. arrowroot or kuzu, dissolved in a little cold water
pinch of sea salt	1 TB. pure vanilla
Juice and rind of 2 lemons

OAT NUT CRUST

1 cp. rolled oats 1/4 cp. water

1 cp chopped almonds or walnuts 1/4 cp. rice syrup or barley malt

3 TB. corn oil 1/4 tsp. sea salt

Combine all ingredients for crust and press into the bottom and side of a lightly oiled pie plate. Bake 10 minutes at 375 degrees until golden brown. Allow to cool.

FILLING - Place juice, agar and salt in a saucepan. Bring to a boil, stirring constantly to dissolve agar flakes. Reduce flame to low and simmer a few minutes. Flakes must be dissolved for the dessert to gel. Combine arrowroot or kuzu and sweetener with a little cold water until dissolved, and stir into the juice mixture. Add lemon juice, rind and vanilla. Turn off flame. When mixture stops steaming, pour into pie shell and refrigerate until firm.