If you have ever tried to make pie crust and failed, this recipe is for you. Seriously. You would have to try pretty hard to mess this one up. And best of all, once you have soaked and dried your nuts, it can be made in minutes. So when the craving hits, you can turn out pie in record time.
Now you may be wondering why this crust is gluten free? A few years ago, I was diagnosed with a horrible case of eczema. As a result, I could no longer consume wheat without suffering an itch attack.
But there is no way I can give up pie. No way. As a wannabe homesteader, pie making is one of those critical life skills you just have to master. What else are you going to do with all those homegrown fruits and berries?
So I whipped up this easy mix and you know what? I actually love this crust’s sweet nutty flavour more than the standard version. Give it a try and I think you’ll love it too.
2 cups pecans
5 Medjool dates, pitted
1 tbsp butter or coconut oil, melted
1 tsp cinnamon
Prepare your pecans by soaking them in water (make sure they are completely covered) with a tablespoon of salt overnight. Okay, okay, you don’t have to do this but if you are a health nut (pun intended) like me, you’ll know that nuts contain substances like phytic acid that interfere with the body’s ability to absorb nutrients. Soaking makes them both easier to digest and more nutritious.
In the morning drain and rinse the pecans. Spread the nuts onto a baking pan and roast for several hours at 170 F degrees until oh so crispy and delicious. Now you may be tempted to just use the nuts from the bag. Don’t. Roasting is what really makes this crust.
Once the nuts are good and dry, get out the blender and mix them with the dates and cinnamon to make a sticky dough.
Melt the butter or coconut oil and add to the mixture. Stir well.
Spread the batter into your pie plate and bake at 350 F for 20 minutes.
PS. You can pair this grain free crust with my favourite chocolate raspberry pie.