On Mon, 17 Nov 2014 12:55:39 -0600, Janet Wilder >
wrote:

> On 11/17/2014 9:55 AM, Brooklyn1 wrote:
> \
> > I am not much into pies, I don't care for pie crust (now that's empty
> > carb calories)...
>
> I make my pie crusts with almond flour. Started to do it for my late
> husband who was a diabetic. I still see no reason not to make the
> almond flour pie crusts. Saves some calories and a lot of carbs from an
> already carb-laden meal.
>
>
> * Exported from MasterCook *
>
> Almond Flour Pie Crust
>
> Recipe By : Janet Wilder
> Serving Size : 8
> Categories : pies
>
> Amount Measure Ingredient
> -------- ------------ --------------------------------
> 1 1/2 cups almond meal
> 3 tablespoons melted butter
> 3 tablespoons Splenda or sugar
>
> Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe,
> melt the butter in it) and mix the ingredients up in the pan and pat
> into place with your fingertips.
>
> Bake for about 10 minutes until the crust is beginning to brown. After 8
> minutes, check every minute or so, because once it starts to brown it
> goes quickly.
>
>
> NOTES : This is a very easy pie crust to make. This works best for a 9"
> pie pan. If you have an 8" one, the crust will be a little thicker, or
> you can cut back on the ingredients a bit.

Copied and saved! Hoping this works for pumpkin pie too.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.