Following Tammy’s procedure and proportions in her Pecan Nut Crust, I used half hazelnuts and half almonds to create the nut crust for pumpkin pie yesterday. I pre-baked it for 10 minutes at 325 degrees. Then I filled it with the pumpkin pie filling. Just delicious! Thanks for a great recipe, Tammy!
About WardehWardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.
We learned early on that Gracie could not keep up condition or milk supply if we...
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YUMMMMMMMM!!!!!!! i took a shortcut and bought almond meal already ground up. gonna try my hand at that today.
amy
I am so excited you loved it. It is great for pumpkin pie and pecan pie . . .