1 cup raisins (I used a combination of golden and regular)
1/2 cup dried cranberries
1/2 cup dried apricots, cut into quarters
2 cup water
1/2 cup vegan sugar
3 tablespoons flour
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
3 tablespoons lemon juice
1/2 cup chopped walnuts
8- or 9-inch graham cracker or gingersnap pie crust (check ingredients)
Combine raisins, cranberries, apricots and water in a saucepan. Simmer on med-low heat for 15-20 minutes, until the fruit begins to plump and most of the water is absorbed. Stir occasionally.
While fruit is simmering, combine flour, sugar, salt, and cinnamon in a mixing bowl.
After fruit has simmered about 20 minutes, add the flour mixture and continue to simmer on low heat for 5 minutes. Stir frequently.
Remove from heat. Add walnuts, lemon juice and vanilla and stir well. Pour into pie shell and sprinkle top of pie with shredded coconut.
Bake at 375 for 34-40 minutes.