Saturday, June 9, 2007

Nut Crust

This is a recipe that we modified for our vegan friends. A great staple for pie-making, freeze several so you're ready whenever you have an abundance of any kind of fruit. You can even make this on a multiple-day river trip and add apples for a real American pie.

1-1/3 cup flour
1 tsp salt
1/4 cup finely chopped nuts
1/3 cup vegetable oil
3 T rice or soy milk

Heat oven to 475 degrees. Or heat a large dutch oven (big enough to place a pie pan in) with evenly distributed coals. Mix all dry ingredients in a bowl. Mix wet ingredients in a cup. Add wet ingredients all at once to dry mix. Mix well. Roll dough out between parchment or wax paper. Roll out to fit a pie pan. Peel paper off one side of dough. Place into pie pan and carefully push dough to fit pan. Peel the second paper off the top. Flute edges with finger or fork. Prick with fork. Bake at 475 for 13 to 15 minutes.

Make several and freeze for later use. Add parchment or wax paper in between each pie crust and you'll be able to stack them in your freezer. This is a great base for ice-cream pies or fruit pies. Add your favorite apple pie filling and serve warm. Try cooked figs mixed with cream cheese and fill this crust. Heavenly!

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