Preheat oven to 350°. To prepare the pie filling, place the juice and kuzu in a 4 quart saucepan and stir until the kuzu is well dissolved. Heat the juice and kuzu mixture over a medium-low flame, stirring constantly until thick. Add all the fruit and stir until the fruit is coated with the thickened juice. Turn of the flame and prepare the crust.
To prepare the pie crust, combine the flour and salt in a mixing bowl. Add the oil and mix with a fork or pastry blender until the consistency of cornmeal. Add the Edensoy and form into a ball of dough. Divide the dough in half. Roll out one-half of the dough and place in a 9" pie plate. Pour the fruit filling into the pie plate on top of the crust and smooth out evenly. Roll out the remaining dough and place it over the filling. Crimp the edges of the dough with your fingers or a fork and trim the excess dough. Poke several small holes in the top crust with a fork to allow air to escape while baking. Bake for 30 to 35 minutes or until the crust is golden and the fruit is tender.
Yields: 1 pie; 8 slices
15g fat (44% calories from fat),