To make the crust, cream butter and Sucanat until blended (mixture will be rather dry) and beat in flavorings.  Work in flour, almonds and baking powder with wooden spoon or paddle on mixer.  Line 10-inch springform pan.  Bake at 350 degrees for 20 to 25 minutes.  Let cool to room temperature, then chill.

For the filling, simmer milk and Sucanat in heavy-bottomed pan, stirring until Sucanat is dissolved and mixture is slightly thickened.  Blend flour, eggs, melted butter and vanilla in a separate bowl.  Pour a little of hot milk into egg mixture and stir, then pour egg mixture back into hot milk and cook, stirring, until thickened.  If desired, strain to remove any lumps.  Pour into chilled pie shell and chill until firm.  Decorate with concentric circles of fruit.  Refrigerate until serving time.  Serves 8.