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Calamondin / Lemon Pie with Oatmeal Cookie Crust

Calamondin (or Lemon) Pie with Fat-free Oatmeal Cookie Crust
Calamondin (or Lemon) Pie with Fat-free Oatmeal Cookie Crust

Fat-Free Oatmeal Cookie Crust
1/2 cup quick oats (use gluten-free oats, if necessary)
1/2 cup sorghum flour (may use whole wheat flour or a mixture of unbleached and whole wheat)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup brown sugar (packed)
2 tablespoons natural sugar
1/4 cup apple sauce
Preheat oven to 375 F. Lightly oil a 9-inch pie pan.
Put the oats into a food processor or blender and process until finely ground. Add the remaining dry ingredients and blend well. Transfer to a bowl and add the apple sauce. Stir well until completely combined.
Put the mixture into the pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible:
Fat-free Oatmeal Cookie Crust
Put it in the oven and cook for 8-10 minutes, until it it is crisp but not overdone. Set aside to cool before filling.
Calamondin (or Lemon) Pie with Fat-free Oatmeal Cookie Crust
Calamondin Pie Filling
Calamondins are not as tart as lemons, so use a little less sugar than for lemon pie. If you like your pies on the sweeter side, feel free to add up to 1/2 cup more sugar or a little stevia or other low-calorie sweetener. (Look here for the lemon pie recipe.)
1 cup sugar
1/2 cup cornstarch
1/4 teaspoon agar agar powder (or 1 more tablespoon cornstarch)
1/4 teaspoon salt
1 1/4 cup soymilk (or other non-dairy milk)
1 cup water
3/4 cup calamondin juice
1 1/2 tablespoons chopped calamondin rind
Combine sugar, cornstarch, agar, and salt in a saucepan. Stir in the soymilk and water until completely combined. Bring to a boil over medium heat stirring constantly. (Please do not leave it even for a minute or you may have lumps and burned pieces in your pie filling!) When it reaches a boil, turn the heat to low and continue to cook, stirring, for 2-3 minutes. Remove from heat and slowly stir in the calamondin juice and chopped rind. When well-mixed, pour into the pie crust. (If you have any extra, pour it into small bowls for a crust-free dessert.) Chill until set. May be served with vegan whipped topping, if you have any.

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