Place the cherries, apple juice and sea salt in a saucepan and bring to a boil. Turn off the flame and let the cherries soak for 1 hour.
While the cherries are soaking, prepare the pie crust by first combining the flour and sea salt. Then combine the olive oil and soymilk. Mix the wet and dry ingredients and form into a ball of dough. Roll out on a lightly floured board or baking paper. Place the crust in a 9" pie plate, trim the edges and crimp the edges of the dough with a wet fork or your fingers. Poke several holes in the bottom of the crust with a fork to allow air to escape while baking. Preheat the oven to 350° and pre bake the crust for 5 minutes. Remove the crust but leave the oven on.
Place the cherries and juice in a saucepan, add the dissolved kuzu and cook over a high flame, stirring constantly to prevent lumping until thick, about 3 minutes. Pour the hot cherry filling into the pre baked crust. Place back in the oven and bake another 12 to 15 minutes until the crust is golden and crisp. Remove and allow to cool to room temperature, allowing the filling to gel before slicing.
Note: If the pie is too sweet for you, use 1/2 Eden Apple Juice and 1/2 Eden Cherry Juice in place of all apple juice.
Per serving - 254 calories, 7 g fat (24% calories from fat), 2 g protein, 50 g carbohydrate, 4 g fiber, 0 mg cholesterol, 148 mg sodium