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!
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Oatmeal Pie Crust
I was really happy a couple of years ago to find this super easy whole grain pie crust recipe. No rolling required at all. Just mix the ingredients together and press it in the pie plate!
Filed Under: Breads, Muffins and Crackers, Breads, Muffins and Crackers (Gluten-Free), Desserts and Cookies, Desserts and Cookies (Gluten-Free), Recipes Tagged With: dairy free, desserts, egg free, gluten free, oatmeal, pie crust, pies
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