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Almond pie crust
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Siobhan Perricone
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On 16 Nov 2004 21:30:02 GMT,
(Nan Eklund) wrote:
>>I use walnuts, myself.
>
>Why not? Same process except for the brown husks which walnuts don't have.
>I would prefer almonds as I love the flavor and it goes so well with pumpkin.
I love the way the walnuts taste with my pumpkin pie and my cheesecake,
since I have friends who don't like almonds, I haven't tried those.
I just use plain ole walnuts. I grind up about four cups walnut halves in
the food processor until it resembles graham cracker crumbs. Then I measure
out two cups of ground walnut and mix around a quarter cup of butter and
quarter cup of splenda in with it. I use softened butter to make it mix
easier. I make sure it's thorougly blended. Then I just press it into the
pie plate and refrigerate until it's time to fill it with the custard.
If you toast the walnuts then cool completely beforehand grinding that adds
dimension to the flavour, though I don't often have the time to do that as
well as everything else I'm doing when I'm making pies or cheesecakes.
--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar
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