Estella's Pecan Pie

(from Natural Foods Cookbook by Mary Estella)
From: casbs@csli.Stanford.EDU (Lynn Gale)

1/2 c. dried apricots
1/2 c. dates, pitted
2 c. apple juice
2 Tbsp. agar flakes (or 1/2 Tbsp. powder)
pinch of sea salt
1 1/2 Tbsp. kuzu dissolved in 1/4 cup water
1 tsp. vanilla
2 c. 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 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 1/2
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 1/2 cup pecans in design on top of pie.  Allow to
cool.  This pie should slice neatly and still be creamy.