We Get Greener Kit Cassingham & her Bigger Half

Almond Meal Crust

I'm honored to have a Cassingham family recipe for pecan pie that's heavenly. For starters it doesn't have any corn syrup. It's the best pie I've ever had, and I've had some really good pecan pies in my time.

So I was charged with making dessert for a going away party for someone who's gluten intolerant, and not eating grains. Couldn't use the normal crust, nor the flour to thicken the pie goo (a technical term we'll cover another time). With a bit of research I pulled together this recipe, and it was a hit.

That means you get to enjoy the crust recipe. Happy baking!

  • 3c almond meal
  • 2T sugar
  • 1/2t salt
  • 1/4t baking soda
  • 4T butter
  • 1 large egg
  • 1T vanilla
  • - Mix almond meal, sugar, salt and baking soda.
    - Cut butter into almond meal blend. Then use your fingers to continue blending the butter into the blend until butter is in small bits and well dispersed.
    - Add egg and vanilla to the mixture.

Press the mixture into your cookware.

If you are making a pie that doesn't require much, if any cooking, cook the shell for 10-ish minutes at 325, until golden brown.

If you are making a cooked pie, cook as usual. The edges burn easily so consider covering them with foil to keep them from over cooking.


NOTE:
This dough also makes a tasty thumbprint cookie. Make a small ball, flatten it with your thumb, and put a bit of jam into the imprint. If you aren't going to use jam in the imprint, add more sugar to make the dough a bit sweeter and more cookie like. Bake 10 minutes at 350, or until golden brown.

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