Pecan Walnut Pie Crust: Toasted nut crust with a hint of cinnamon, brown sugar, and sizzling butter; nut-a-licious! A new family favorite!
Ingredients
Makes one 9-inch or 10-inch nut crust
1-1/4cupspecan pieces*
1-1/4cupswalnut pieces*
1/2teaspooncinnamon
4 tablespoonsbrown sugar
1/4teaspoonsalt
4 tablespoonsbutter, softened (not melted)**
Instructions
Pecan Walnut Crust - Assembly & Baking
Preheat the oven to 350 F.
Use a food processor or blender to grind the nuts fairly fine. Careful when using blender, it can turn the nuts into "paste" quickly if over processed.
Add ground nuts to a medium sized bowl and stir in the brown sugar, salt, and cinnamon.
Add the softened butter and stir the mixture together, it will come together like wet sand.
Press the mixture on bottom and sides into a 9-inch or 10-inch pie plate. Bake for 10 minutes at 350 F. Remove from oven.
Let cool completely before adding cream fillings. If baking a custard pie (as in pumpkin) add custard filling and bake as directed.
Notes
* you may substitute almonds, hazelnuts, brazil nuts, etc. ** for vegan, use Earth Balance butter spread straight from the tub (sold in refrigerator section with regular butter at grocer).