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Almond Crumb Crust

The Editors
Yield
Makes one 9-1/2-inch deep-dish pie shell.
Category
Pies and Pastries
Course
Desserts
Preparation Method
Bake
Sources
The Old Farmer's Almanac Everyday Cookbook
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This is an excellent crust for cream pies, and icebox pies.

Ingredients
3/4 cup coarsely chopped almonds
2-1/2 tablespoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup plus 2 tablespoons graham cracker crumbs
1/4 teaspoon vanilla or almond extract
1/4 cup (1/2 stick) unsalted butter, melted
Instructions

Lightly butter a 9-1/2-inch deep-dish pie plate. Set aside. Put the almonds, sugar, flour, and salt into a food processor. Pulse until the almonds are very finely ground. Transfer the mixture to a large bowl and stir in the graham cracker crumbs. In a small bowl, combine the vanilla with the melted butter. Add to the crumbs and mix well. Add 2 teaspoons of water to the mixture, then rub the dough with your fingers until the texture is uniform. Press the mixture between your fingers. It should clump together without falling apart. (If necessary, rub in another teaspoon of water to make it more clumpy.) Transfer the dough to the pie plate. Press it evenly into the bottom and most of the way up the sides. Refrigerate for 10 minutes.

Preheat the oven to 350°F. Bake the pie shell on the center oven rack for 8 minutes. Transfer to a rack and cool completely.

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The Old Farmer's Almanac Editors

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Comments

Linda (not verified)

1 year ago

Can almond flour be used in place of ground almonds?
Thank you

Hi, Linda. While almond flour can be substituted in this recipe, it will not be an even swap. Here you are taking 3/4 cup of coarsely chopped almonds and then adding it to the food processor, which will essentially turn it into almond flour. We can not say for certain how much almond flour would equal the amount produced in the recipe.