Italian "Cheese" Pie

In a medium bowl, using a 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 water over crumb mixture.

Toss gently, adding more water if necessary, until mixture can be pressed together with your hands.

Press mixture into a ball, flatten slightly, and wrap tightly in plastic wrap.

Refrigerate for 1 hour or up to 24 hours.

Preheat oven to 350°F.

On a lightly floured surface, roll out dough into an 11-inch circle.

Fit crust into a 9-inch pie plate.

Trim overhang and crimp edges.

Prick crust all over with tines of a fork.

Place an empty 9-inch pie plate over the crust and fill with beans or pie weights.

Bake for 20 minutes.

Remove the pie plate with weights and continue baking until just firm to touch, about 10 minutes.

Cool on a wire rack.

Reduce oven temperature to 325°F.

Spread pine nuts in a small baking pan and bake until golden, stirring occasionally, about 15 minutes, then set aside to cool.

In a small bowl, combine raisins and Marsala.

Let stand for 10 minutes to plump.

Drain raisins well, reserving the soaking liquid.

In a small saucepan, combine tofu, apple juice, and agar-agar flakes.

Stir in the reserved liquid from the 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 a food processor, process almonds, 1 tablespoon of sugar, and salt until almonds are finely ground.

Using a slotted spoon, transfer the tofu mixture to a small bowl, covering the saucepan to keep the juice mixture hot.

Working quickly, add a third of the tofu mixture to the ground nuts.

Add lemon peel and process to blend.

With the motor running, gradually drizzle 1/4 cup of oil into the nut mixture.

Alternately add the remaining tofu and oil until blended.

Add lemon juice and remaining sugar and process to blend.

With the motor running, gradually pour in hot apple juice.

Stir in raisins.

Turn the filling into the crust and smooth the surface.

Scatter pine nuts over the filling.

Refrigerate the pie uncovered for 1 hour to set.

If not serving immediately, cover with plastic.

Before serving, let the pie stand at room temperature for 15 minutes.