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Publisher: © 2007 by Colleen Patrick-Goudreau ISBN: 9781592332809 |
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Reprinted with permission from the author, Colleen Patrick-Goudreau.
Pecan Crust
(p. 213)
Yield: one 9-inch (23-cm) crust
This fabulous crust is perfect for any autumn or winter pie.
Ingredients
- 3/4 cup (75 g) pecan halves
- 3/4 cup (60 g) quick-cooking oats
- 3/4 cup (95 g) whole wheat pastry flour
- 1/2 teaspoon cinnamon
- pinch of salt
- 1/4 cup (60 ml) canola oil
- 3 tablespoons (45 ml) pure maple syrup
Directions
Preheat the oven to 350°F (180°C, or gas mark 4). Lightly oil a 9-inch (23-cm) pie plate.
Spread the pecans on a cookie sheet. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen.
Combine the oats, flour, toasted pecans, cinnamon, and salt in a food processor bowl. Pulse until the mixture becomes a coarse meal. Pour in the oil and maple syrup and pulse until the dry and wet ingredients are just combined.
Press this mixture into the prepared pie plate. Bake for 10 minutes, then set aside to cool.