Nut Crust

2 cups large-flake rolled oats
½ cup almonds
¼ t cinnamon
1/3 cup vegetable oil
1/3 cup maple syrup
Grind oats and almonds in a food processor.
Combine all ingredients and press into a 9-inch pie plate. Bake 20 minutes at 350 F until golden brown.

Filling

4 cups berries: raspberries, blueberries, strawberries, alone or in combination
2 soupspoons agar flakes
2 cups raspberry or apple juice
1/3 cup arrowroot
¾ cup maple syrup
Mix agar and juice in a pot and bring to a rolling boil. Simmer covered for 2 – 3 minutes. Wisk arrowroot with the maple syrup together in another pot or double boiler. Heat slowly stirring constantly until it starts to thicken. Combine this arrowroot-syrup mixture with the agar-juice and add the fruit. Pour into the baked piecrust. Chill.