We did a Sam's Club run the other day for some meat (and canned chicken
in case of a hurricane) and they had large containers of nice looking
blueberries. DH has been a good soldier with watching his carbs lately
and his blood glucose numbers have been on the low side, so I said I'd
make him a pie.

To help lower the carb count, I substitued 1/2 cup of fine almond meal
for 1/2 cup of flour in a 2 cup recipe for a double crust. The dough was
a little stickier than it would have been with all flour so I wound up
just patting in the bottom crust.

Mixed the berries with a bit of cornstarch and some Splenda (DH said
they were good looking berries, but weren't sweet), a dash of cinnamon
and a dash of ginger. I forgot to dot with butter.

The top crust rolled out better with some heavy-handed dusting of the
board and rolling pin (thereby defeating the lower carbs). I flipped the
board onto the pie plate and peeled off the top crust. Mushed the edges
together, poked it with a fork and baked it on a cookie tin at 425 F for
50 minutes.

I've always made a pretty decent pie crust but this was the absolutely
best pie crust of my entire life. It was so flaky. DH said it melted in
his mouth. He had no complaints about the filling even without the butter.

From now on, I'm going to use almond flour in my pie crusts.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:
> We did a Sam's Club run the other day for some meat (and canned
> chicken in case of a hurricane) and they had large containers of nice
> looking blueberries. DH has been a good soldier with watching his
> carbs lately and his blood glucose numbers have been on the low side,
> so I said I'd make him a pie.
>
> To help lower the carb count, I substitued 1/2 cup of fine almond meal
> for 1/2 cup of flour in a 2 cup recipe for a double crust. The dough
> was a little stickier than it would have been with all flour so I
> wound up just patting in the bottom crust.
>
> Mixed the berries with a bit of cornstarch and some Splenda (DH said
> they were good looking berries, but weren't sweet), a dash of cinnamon
> and a dash of ginger. I forgot to dot with butter.
>
> The top crust rolled out better with some heavy-handed dusting of the
> board and rolling pin (thereby defeating the lower carbs). I flipped
> the board onto the pie plate and peeled off the top crust. Mushed the
> edges together, poked it with a fork and baked it on a cookie tin at
> 425 F for 50 minutes.
>
> I've always made a pretty decent pie crust but this was the absolutely
> best pie crust of my entire life. It was so flaky. DH said it melted
> in his mouth. He had no complaints about the filling even without the
> butter.
> From now on, I'm going to use almond flour in my pie crusts.

Wow, that's a great tip! I know you probably eye-balled the amounts when
you made the crust, but can you make up a pseudo crust recipe for we almond
flour newbies?

kili

kilikini wrote:
> Janet Wilder wrote:

>> From now on, I'm going to use almond flour in my pie crusts.
>
> Wow, that's a great tip! I know you probably eye-balled the amounts when
> you made the crust, but can you make up a pseudo crust recipe for we almond
> flour newbies?
>
> kili
>

For a 2 crust pie

1 1/2 cups AP flour
1/2 cup almond flour
1 tsp salt
4 tbsp shortening (I use Smart Balance - no transfats)
6 tbsp frozen unsalted butter
1/4 cup (more or less) ice water.
bench flour for dusting

Mix flours and salt in a bowl. Grate the frozen butter on a box grater
and add to the flour. Add the shortening. Mix however you are used to
mixing pie crust (I use fingers) until all combined and the size of peas.

Add ice water one tbsp at a time, mixing with a fork until the mixture
forms dough. Wrap the dough in waxed paper and chill for a few hours.

Cut in half and return one half to fridge. Dust the board with flour.
Roll out or pat out the dough to fit a 9 to 9 1/2 inch pie plate. Put
the dough into the pie plate. (I had to pat the dough in as it was too
sticky to move in one piece after rolling, YMMV.

Fill the pie shell.

Roll out the second half and place on top of the pie. Crimp the edges.
Poke a few holes in the top crust and bake at 450 F for 45-50 minutes or
until brown.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder wrote:
> kilikini wrote:
>> Janet Wilder wrote:
>
>>> From now on, I'm going to use almond flour in my pie crusts.
>>
>> Wow, that's a great tip! I know you probably eye-balled the amounts
>> when you made the crust, but can you make up a pseudo crust recipe
>> for we almond flour newbies?
>>
>> kili
>>
>
> For a 2 crust pie
>
> 1 1/2 cups AP flour
> 1/2 cup almond flour
> 1 tsp salt
> 4 tbsp shortening (I use Smart Balance - no transfats)
> 6 tbsp frozen unsalted butter
> 1/4 cup (more or less) ice water.
> bench flour for dusting
>
> Mix flours and salt in a bowl. Grate the frozen butter on a box grater
> and add to the flour. Add the shortening. Mix however you are used to
> mixing pie crust (I use fingers) until all combined and the size of
> peas.
> Add ice water one tbsp at a time, mixing with a fork until the mixture
> forms dough. Wrap the dough in waxed paper and chill for a few hours.
>
> Cut in half and return one half to fridge. Dust the board with flour.
> Roll out or pat out the dough to fit a 9 to 9 1/2 inch pie plate. Put
> the dough into the pie plate. (I had to pat the dough in as it was too
> sticky to move in one piece after rolling, YMMV.
>
> Fill the pie shell.
>
> Roll out the second half and place on top of the pie. Crimp the edges.
> Poke a few holes in the top crust and bake at 450 F for 45-50 minutes
> or until brown.

Thanks, Janet!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

kili

kilikini wrote:
> Janet Wilder wrote:
>> kilikini wrote:
>>> Janet Wilder wrote:
>>>> From now on, I'm going to use almond flour in my pie crusts.
>>> Wow, that's a great tip! I know you probably eye-balled the amounts
>>> when you made the crust, but can you make up a pseudo crust recipe
>>> for we almond flour newbies?
>>>
>>> kili
>>>
>> For a 2 crust pie
>>
>> 1 1/2 cups AP flour
>> 1/2 cup almond flour
>> 1 tsp salt
>> 4 tbsp shortening (I use Smart Balance - no transfats)
>> 6 tbsp frozen unsalted butter
>> 1/4 cup (more or less) ice water.
>> bench flour for dusting
>>
>> Mix flours and salt in a bowl. Grate the frozen butter on a box grater
>> and add to the flour. Add the shortening. Mix however you are used to
>> mixing pie crust (I use fingers) until all combined and the size of
>> peas.
>> Add ice water one tbsp at a time, mixing with a fork until the mixture
>> forms dough. Wrap the dough in waxed paper and chill for a few hours.
>>
>> Cut in half and return one half to fridge. Dust the board with flour.
>> Roll out or pat out the dough to fit a 9 to 9 1/2 inch pie plate. Put
>> the dough into the pie plate. (I had to pat the dough in as it was too
>> sticky to move in one piece after rolling, YMMV.
>>
>> Fill the pie shell.
>>
>> Roll out the second half and place on top of the pie. Crimp the edges.
>> Poke a few holes in the top crust and bake at 450 F for 45-50 minutes
>> or until brown.
>
> Thanks, Janet!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
>
> kili
>
>

You are very welcome, Kili.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Fri 12 Sep 2008 04:21:08p, Janet Wilder told us...

> Cut in half and return one half to fridge. Dust the board with flour.
> Roll out or pat out the dough to fit a 9 to 9 1/2 inch pie plate. Put
> the dough into the pie plate. (I had to pat the dough in as it was too
> sticky to move in one piece after rolling, YMMV.
>

Janet, have you ever tried rolling a sticky pastry between two sheets of
floured plastic wrap, then refrigerating the flat rolled out piece in
plastic. After it chills again, it's easy to peel off one sheet, put the
pie plate bottom side up on top of the pastry and flip. Most of my pie
pastries, regardless of recipe, are extremely delicate and I have the best
luck in handling them this way.

I need to try your recipe with the almond flour!

--
Wayne Boatwright

*******************************************
Date: Friday, 09(IX)/12(XII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 3dys 1hrs 47mins
*******************************************
Hack the hardware, not the
Constitution. --Bruce Sterling
*******************************************

Wayne Boatwright wrote:
> On Fri 12 Sep 2008 04:21:08p, Janet Wilder told us...
>
>> Cut in half and return one half to fridge. Dust the board with flour.
>> Roll out or pat out the dough to fit a 9 to 9 1/2 inch pie plate. Put
>> the dough into the pie plate. (I had to pat the dough in as it was too
>> sticky to move in one piece after rolling, YMMV.
>>
>
> Janet, have you ever tried rolling a sticky pastry between two sheets of
> floured plastic wrap, then refrigerating the flat rolled out piece in
> plastic. After it chills again, it's easy to peel off one sheet, put the
> pie plate bottom side up on top of the pastry and flip. Most of my pie
> pastries, regardless of recipe, are extremely delicate and I have the best
> luck in handling them this way.
>
> I need to try your recipe with the almond flour!
>

I did try rolling it in one of those zippered pastry rollers. Clear
plastic with a zipper

http://tinyurl.com/49qy9g

but it stuck to the bag, even when I chilled it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sat 13 Sep 2008 07:57:05a, Janet Wilder told us...

> Wayne Boatwright wrote:
>> On Fri 12 Sep 2008 04:21:08p, Janet Wilder told us...
>>
>>> Cut in half and return one half to fridge. Dust the board with flour.
>>> Roll out or pat out the dough to fit a 9 to 9 1/2 inch pie plate. Put
>>> the dough into the pie plate. (I had to pat the dough in as it was too
>>> sticky to move in one piece after rolling, YMMV.
>>>
>>
>> Janet, have you ever tried rolling a sticky pastry between two sheets
>> of floured plastic wrap, then refrigerating the flat rolled out piece
>> in plastic. After it chills again, it's easy to peel off one sheet,
>> put the pie plate bottom side up on top of the pastry and flip. Most
>> of my pie pastries, regardless of recipe, are extremely delicate and I
>> have the best luck in handling them this way.
>>
>> I need to try your recipe with the almond flour!
>>
>
> I did try rolling it in one of those zippered pastry rollers. Clear
> plastic with a zipper
>
> http://tinyurl.com/49qy9g
>
> but it stuck to the bag, even when I chilled it.
>

I had a couple of those years ago, but finally gave up on them. Often they
would stick and I found them very messy to keep clean.

--
Wayne Boatwright

*******************************************
Date: Saturday, 09(IX)/13(XIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 2dys 15hrs 3mins
*******************************************
'Duh-lorrr-iss! It's dust bunnies!
They're everywhere!'
*******************************************

Wayne Boatwright wrote:
> On Sat 13 Sep 2008 07:57:05a, Janet Wilder told us...
>
>> Wayne Boatwright wrote:
>>> On Fri 12 Sep 2008 04:21:08p, Janet Wilder told us...
>>>
>>>> Cut in half and return one half to fridge. Dust the board with flour.
>>>> Roll out or pat out the dough to fit a 9 to 9 1/2 inch pie plate. Put
>>>> the dough into the pie plate. (I had to pat the dough in as it was too
>>>> sticky to move in one piece after rolling, YMMV.
>>>>
>>> Janet, have you ever tried rolling a sticky pastry between two sheets
>>> of floured plastic wrap, then refrigerating the flat rolled out piece
>>> in plastic. After it chills again, it's easy to peel off one sheet,
>>> put the pie plate bottom side up on top of the pastry and flip. Most
>>> of my pie pastries, regardless of recipe, are extremely delicate and I
>>> have the best luck in handling them this way.
>>>
>>> I need to try your recipe with the almond flour!
>>>
>> I did try rolling it in one of those zippered pastry rollers. Clear
>> plastic with a zipper
>>
>> http://tinyurl.com/49qy9g
>>
>> but it stuck to the bag, even when I chilled it.
>>
>
> I had a couple of those years ago, but finally gave up on them. Often they
> would stick and I found them very messy to keep clean.
>

When I lived in the RV I didn't have mush counter space so I used the
bag thing to roll pie crusts. I had Corian counters that I woul dchill
down by putting a big bowl of ice water on the counter before rolling
the pastry. The counter chilling doesn't work very well with the
laminate I have here.

Of course marble is the best for rolling pastry, but I do it so seldom,
it doesn't pay for me to get a marble boars.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sat 13 Sep 2008 07:03:53p, Janet Wilder told us...

> Wayne Boatwright wrote:
>> On Sat 13 Sep 2008 07:57:05a, Janet Wilder told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Fri 12 Sep 2008 04:21:08p, Janet Wilder told us...
>>>>
>>>>> Cut in half and return one half to fridge. Dust the board with
>>>>> flour. Roll out or pat out the dough to fit a 9 to 9 1/2 inch pie
>>>>> plate. Put the dough into the pie plate. (I had to pat the dough in
>>>>> as it was too sticky to move in one piece after rolling, YMMV.
>>>>>
>>>> Janet, have you ever tried rolling a sticky pastry between two sheets
>>>> of floured plastic wrap, then refrigerating the flat rolled out piece
>>>> in plastic. After it chills again, it's easy to peel off one sheet,
>>>> put the pie plate bottom side up on top of the pastry and flip. Most
>>>> of my pie pastries, regardless of recipe, are extremely delicate and
>>>> I have the best luck in handling them this way.
>>>>
>>>> I need to try your recipe with the almond flour!
>>>>
>>> I did try rolling it in one of those zippered pastry rollers. Clear
>>> plastic with a zipper
>>>
>>> http://tinyurl.com/49qy9g
>>>
>>> but it stuck to the bag, even when I chilled it.
>>>
>>
>> I had a couple of those years ago, but finally gave up on them. Often
>> they would stick and I found them very messy to keep clean.
>>
>
> When I lived in the RV I didn't have mush counter space so I used the
> bag thing to roll pie crusts. I had Corian counters that I woul dchill
> down by putting a big bowl of ice water on the counter before rolling
> the pastry. The counter chilling doesn't work very well with the
> laminate I have here.
>
> Of course marble is the best for rolling pastry, but I do it so seldom,
> it doesn't pay for me to get a marble boars.

I had Corian when we lived in Ohio, but I have laminate here. I do have
good luck with prechilled dough, rolling between plastic wrap, then
rechilling flat before putting into pie pan. I could benefit from a marble
board, I suppose, but I don't have a good place to keep it. I wouldn't
want it on the countertop all the time.

--
Wayne Boatwright

*******************************************
Date: Saturday, 09(IX)/13(XIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 2dys 4hrs 52mins
*******************************************
What do you mean I can't do that ? I'm
the only paying member here
*******************************************

Wayne Boatwright wrote:

>
> I had Corian when we lived in Ohio, but I have laminate here. I do have
> good luck with prechilled dough, rolling between plastic wrap, then
> rechilling flat before putting into pie pan. I could benefit from a marble
> board, I suppose, but I don't have a good place to keep it. I wouldn't
> want it on the countertop all the time.
>

Next time I make that pie crust, I'm going to do the plastic wrap thing
and then re-chill it before moving it. I'll let you know.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder > wrote in
:

> Wayne Boatwright wrote:
>
>>
>> I had Corian when we lived in Ohio, but I have laminate here. I do
>> have good luck with prechilled dough, rolling between plastic wrap,
>> then rechilling flat before putting into pie pan. I could benefit
>> from a marble board, I suppose, but I don't have a good place to keep
>> it. I wouldn't want it on the countertop all the time.
>>
>
> Next time I make that pie crust, I'm going to do the plastic wrap
> thing and then re-chill it before moving it. I'll let you know.

A marble board can be incorperated into your counter top...cut a hole drop
it in...is the method in brief. If done properly it would add some charm
to your kitchen...or maybe not...my taste is in my mouth.

--

The beet goes on -Alan

On Sun 14 Sep 2008 01:38:20p, Janet Wilder told us...

> Wayne Boatwright wrote:
>
>>
>> I had Corian when we lived in Ohio, but I have laminate here. I do
>> have good luck with prechilled dough, rolling between plastic wrap,
>> then rechilling flat before putting into pie pan. I could benefit from
>> a marble board, I suppose, but I don't have a good place to keep it. I
>> wouldn't want it on the countertop all the time.
>>
>
> Next time I make that pie crust, I'm going to do the plastic wrap thing
> and then re-chill it before moving it. I'll let you know.

I'll be interested in knowing how it works for you, Janet.

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/14(XIV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 1dys 9hrs 36mins
*******************************************
The average woman would rather have
beauty than brains because the average
man can see better than he can think.

On Sun 14 Sep 2008 01:55:47p, hahabogus told us...

> Janet Wilder > wrote in
> :
>
>> Wayne Boatwright wrote:
>>
>>>
>>> I had Corian when we lived in Ohio, but I have laminate here. I do
>>> have good luck with prechilled dough, rolling between plastic wrap,
>>> then rechilling flat before putting into pie pan. I could benefit
>>> from a marble board, I suppose, but I don't have a good place to keep
>>> it. I wouldn't want it on the countertop all the time.
>>>
>>
>> Next time I make that pie crust, I'm going to do the plastic wrap
>> thing and then re-chill it before moving it. I'll let you know.
>
> A marble board can be incorperated into your counter top...cut a hole
> drop it in...is the method in brief. If done properly it would add some
> charm to your kitchen...or maybe not...my taste is in my mouth.

I've seen that done well. Unfortunately, I don't think it would work well
in my kitchen.



--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/14(XIV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 1dys 9hrs 35mins
*******************************************
Blessed are the censors; they shall
inhibit the earth.
*******************************************

On Sun, 14 Sep 2008 15:38:20 -0500, Janet Wilder
> wrote:

>Wayne Boatwright wrote:
>
>>
>> I had Corian when we lived in Ohio, but I have laminate here. I do have
>> good luck with prechilled dough, rolling between plastic wrap, then
>> rechilling flat before putting into pie pan. I could benefit from a marble
>> board, I suppose, but I don't have a good place to keep it. I wouldn't
>> want it on the countertop all the time.
>>
>
>Next time I make that pie crust, I'm going to do the plastic wrap thing
>and then re-chill it before moving it. I'll let you know.

Crust needs to rest before you roll it out. 30 minutes in the
refrigerator or 10 minutes in the freezer. You don't need to chill
it after rolling.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Sun 14 Sep 2008 02:32:32p, told us...

> On Sun, 14 Sep 2008 15:38:20 -0500, Janet Wilder
> > wrote:
>
>>Wayne Boatwright wrote:
>>
>>>
>>> I had Corian when we lived in Ohio, but I have laminate here. I do
>>> have good luck with prechilled dough, rolling between plastic wrap,
>>> then rechilling flat before putting into pie pan. I could benefit
>>> from a marble board, I suppose, but I don't have a good place to keep
>>> it. I wouldn't want it on the countertop all the time.
>>>
>>
>>Next time I make that pie crust, I'm going to do the plastic wrap thing
>>and then re-chill it before moving it. I'll let you know.
>
> Crust needs to rest before you roll it out. 30 minutes in the
> refrigerator or 10 minutes in the freezer. You don't need to chill
> it after rolling.
>
>

That depends... I've been doing that for years because it makes
transferring the pastry far easier. It depends on how delicate and/or
sticky your pastry happens to be. I also chill the flattened balls of
dough prior to rolling.

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/14(XIV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
8wks 1dys 9hrs 24mins
*******************************************
What's another word for 'thesaurus?'
-- Stephen Wright
*******************************************

hahabogus wrote:
> Janet Wilder > wrote in
> :
>
>> Wayne Boatwright wrote:
>>
>>> I had Corian when we lived in Ohio, but I have laminate here. I do
>>> have good luck with prechilled dough, rolling between plastic wrap,
>>> then rechilling flat before putting into pie pan. I could benefit
>>> from a marble board, I suppose, but I don't have a good place to keep
>>> it. I wouldn't want it on the countertop all the time.
>>>
>> Next time I make that pie crust, I'm going to do the plastic wrap
>> thing and then re-chill it before moving it. I'll let you know.
>
> A marble board can be incorperated into your counter top...cut a hole drop
> it in...is the method in brief. If done properly it would add some charm
> to your kitchen...or maybe not...my taste is in my mouth.
>

LOL! I rarely bake a pie so it would not be very cost effective to start
cutting up my counter tops. I can just see DH freaking out over the
suggestion. :-)

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

sf wrote:
> On Sun, 14 Sep 2008 15:38:20 -0500, Janet Wilder
> > wrote:
>
>> Wayne Boatwright wrote:
>>
>>> I had Corian when we lived in Ohio, but I have laminate here. I do have
>>> good luck with prechilled dough, rolling between plastic wrap, then
>>> rechilling flat before putting into pie pan. I could benefit from a marble
>>> board, I suppose, but I don't have a good place to keep it. I wouldn't
>>> want it on the countertop all the time.
>>>
>> Next time I make that pie crust, I'm going to do the plastic wrap thing
>> and then re-chill it before moving it. I'll let you know.
>
> Crust needs to rest before you roll it out. 30 minutes in the
> refrigerator or 10 minutes in the freezer. You don't need to chill
> it after rolling.
>
>
I believe that Wayne suggested this as the crust I had made was too
sticky to move after rolling it out. It had been in the fridge for 45
minutes before being rolled. I think it was because I used almond flour
as part of the flour mixture and that's why it was sticky. I have used
the same recipe without the almond flour, using AP flour only and it was
never a problem.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sun, 14 Sep 2008 20:06:52 -0500, Janet Wilder wrote:

> hahabogus wrote:
>>
>> A marble board can be incorperated into your counter top...cut a hole drop
>> it in...is the method in brief. If done properly it would add some charm
>> to your kitchen...or maybe not...my taste is in my mouth.
>>
>
> LOL! I rarely bake a pie so it would not be very cost effective to start
> cutting up my counter tops. I can just see DH freaking out over the
> suggestion. :-)

just broach the subject and get the old boy going a little bit. maybe
he'll offer to take you out to dinner instead.

your pal,
blake

Janet Wilder wrote:
> We did a Sam's Club run the other day for some meat (and canned chicken
> in case of a hurricane) and they had large containers of nice looking
> blueberries. DH has been a good soldier with watching his carbs lately
> and his blood glucose numbers have been on the low side, so I said I'd
> make him a pie.
>
> To help lower the carb count, I substitued 1/2 cup of fine almond meal
> for 1/2 cup of flour in a 2 cup recipe for a double crust. The dough was
> a little stickier than it would have been with all flour so I wound up
> just patting in the bottom crust.
>
> Mixed the berries with a bit of cornstarch and some Splenda (DH said
> they were good looking berries, but weren't sweet), a dash of cinnamon
> and a dash of ginger. I forgot to dot with butter.
>
> The top crust rolled out better with some heavy-handed dusting of the
> board and rolling pin (thereby defeating the lower carbs). I flipped the
> board onto the pie plate and peeled off the top crust. Mushed the edges
> together, poked it with a fork and baked it on a cookie tin at 425 F for
> 50 minutes.
>
> I've always made a pretty decent pie crust but this was the absolutely
> best pie crust of my entire life. It was so flaky. DH said it melted in
> his mouth. He had no complaints about the filling even without the butter.
>
> From now on, I'm going to use almond flour in my pie crusts.

Janet, I have been using almonds, but my use has been limited. I will
try the pie crust recipe that you posted.

Kroger sells a 2.25 ounce bag of almonds, which makes exactly 1/2 cup,
after I grind them. I can get almond meal and almond flour at the
health food store, but I just make it myself.

Becca

blake murphy wrote:
> On Sun, 14 Sep 2008 20:06:52 -0500, Janet Wilder wrote:
>
>> hahabogus wrote:
>>> A marble board can be incorperated into your counter top...cut a hole drop
>>> it in...is the method in brief. If done properly it would add some charm
>>> to your kitchen...or maybe not...my taste is in my mouth.
>>>
>> LOL! I rarely bake a pie so it would not be very cost effective to start
>> cutting up my counter tops. I can just see DH freaking out over the
>> suggestion. :-)
>
> just broach the subject and get the old boy going a little bit. maybe
> he'll offer to take you out to dinner instead.

He's taking me on a "grand tour" of Europe in a few weeks. I'll settle
for that over a marble insert in my counter <g>

We eat out once a week anyway. He's good to me.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Becca wrote:
From now on, I'm going to use almond flour in my pie crusts.
>
> Janet, I have been using almonds, but my use has been limited. I will
> try the pie crust recipe that you posted.
>
> Kroger sells a 2.25 ounce bag of almonds, which makes exactly 1/2 cup,
> after I grind them. I can get almond meal and almond flour at the
> health food store, but I just make it myself.
>
> Becca

Hi Becca,

I make DH almond meringue cookies and I usually grind the almonds in
the Cuisinart but I saw this bag of almond meal/flour at the market and
thought I'd give it a try. It is hugely expensive. I have it in the
freezer waiting for the next use. There is a frangipane recipe on the
bag that needs trying.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Mon, 15 Sep 2008 13:33:39 -0500, Janet Wilder wrote:

> blake murphy wrote:
>> On Sun, 14 Sep 2008 20:06:52 -0500, Janet Wilder wrote:
>>
>>> hahabogus wrote:
>>>> A marble board can be incorperated into your counter top...cut a hole drop
>>>> it in...is the method in brief. If done properly it would add some charm
>>>> to your kitchen...or maybe not...my taste is in my mouth.
>>>>
>>> LOL! I rarely bake a pie so it would not be very cost effective to start
>>> cutting up my counter tops. I can just see DH freaking out over the
>>> suggestion. :-)
>>
>> just broach the subject and get the old boy going a little bit. maybe
>> he'll offer to take you out to dinner instead.
>
> He's taking me on a "grand tour" of Europe in a few weeks. I'll settle
> for that over a marble insert in my counter <g>
>
> We eat out once a week anyway. He's good to me.

well, it certainly sounds like you don't need my advice, then.

your pal,
blake

blake murphy wrote:
> On Mon, 15 Sep 2008 13:33:39 -0500, Janet Wilder wrote:
>
>> blake murphy wrote:
>>> On Sun, 14 Sep 2008 20:06:52 -0500, Janet Wilder wrote:
>>>
>>>> hahabogus wrote:
>>>>> A marble board can be incorperated into your counter top...cut a hole drop
>>>>> it in...is the method in brief. If done properly it would add some charm
>>>>> to your kitchen...or maybe not...my taste is in my mouth.
>>>>>
>>>> LOL! I rarely bake a pie so it would not be very cost effective to start
>>>> cutting up my counter tops. I can just see DH freaking out over the
>>>> suggestion. :-)
>>> just broach the subject and get the old boy going a little bit. maybe
>>> he'll offer to take you out to dinner instead.
>> He's taking me on a "grand tour" of Europe in a few weeks. I'll settle
>> for that over a marble insert in my counter <g>
>>
>> We eat out once a week anyway. He's good to me.
>
> well, it certainly sounds like you don't need my advice, then.
>
> your pal,
> blake

I do appreciate it. I just don't always take it. <g>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life