"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pecan Nut Pie Crust GF Recipe

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This recipe for Pecan Nut Pie Crust GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy (Seitz) Talley
Added: Tuesday, December 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c. ground pecans (could used mixed with ground pinon nuts)
1/4 tsp. ground cinnamon (optional)
1/3 c. sugar
5 T. unsalted butter, melted

Directions:
Directions:
Stir together nuts, cinnamon, and sugar. Mix in melted butter. Press into bottom of pie pan. Chill unbaked crust in fridge for about 30 minutes then bake at 350 for 10-12 minutes or until lightly browned. WATCH! so it doesn't burn. Cool completely before filling.

Number Of Servings:
Number Of Servings:
1 pie crust
Personal Notes:
Personal Notes:
This is a great substitute for anything asking for a graham cracker crust, for example cheesecakes. The cinnamon is optional depending on the filling used.

 

 

 

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