Yummy pie crust time!  I started making nut crusts several years ago mainly because I was too lazy to go through the hassle of creating a traditional flaky pie crust with the specialty flours I use in baking. Can honestly say I haven’t missed those traditional crusts one lick. While I don’t necessarily try to avoid all gluten, I definitely feel better when I keep wheat out of my desserts.

This recipe is quick and easy. Works great whether you’re talking about a fruit pie — apple, pumpkin, etc. Also works wonderfully as a substitution for a Graham cracker crust in things such as Magic Cookie Bars. Simply adjust the amounts based on how large your baking dish is.

For a basic 8 x 8 square — or deep dish pie pan:

Combine the following ingredients directly into your baking dish and stir to mix –

3/4 + cup very finely chopped pecans (measure after chopping) NOTE-walnuts, or a combination of the two, would also work fine, but when I have them on hand I tend to use pecans because they’re slightly sweeter

1/8 to 1/4 cup shredded coconut (optional)

2-3 heaping tablespoons gluten/wheat-free baking mix (Pamela’s works wonders but is very expensive. I tend to use homemade stuff– recipe will be provided in a future post.)

Drizzle 1-2 tablespoons olive or safflower oil (I admit…I never measure anymore, just start pouring in a thin stream) over all of the other ingredients.

You’ll have an easily smooshable mixture you can easily press into the bottom of your pan and up the sides if you choose. If this is going to be for a pie filling that you don’t cook (such as puddings), you can bake this for 5-10 minutes at 350° and you’re good to go. For pies or other goodies that you’re going to bake, I simply pour the guts straight on top and bake as usual.

Next Friday? Details on nuts!

Currently Reading: Wizard’s First Rule by Terry Goodkind (I know…I’ve been reading this one a while. It’s a really long book so I cover 150 pages at a time then pause and read other stuff. Can’t wait for the television series Legend of the Seeker to be released on DVD!)

Just Finished: Lady in Green, one of Barbara Metzger’s older regencies.  Adored it! How often do you have a bald heroine?

Tags: currently reading, Desserts, Homemade staples

I thought it would be cool to post a yummy recipe every Friday. I love to bake and do my best to use “healthy” versions of ingredients, which doesn’t mean I’m claiming my desserts are truly good for you, but it does mean they’re certainly better than much of what is found in boxes or bags on grocery store shelves.

I make most everything I eat from scratch and put the vast majority of my culinary skills toward creative baking, leaving the “real” food simple and basic, but occasionally I’ll include non-junk food recipes too.

It’s only appropriate to begin with the very first original recipe I created. Way back almost 20 years ago when Mr. Lyons and I first were married, I made seven or eight pumpkin pies in the space of three weeks until I perfected what’s below. Enjoy!

Have a deep dish pie crust ready to go. I make mine from scratch, but my husband swears by the Pillsbury ones in the box. (Note: several years ago I began making gluten-free crust from crushed/chopped nuts. That’ll be next week’s recipe.)

Plop in large bowl & mix:
1/2 c sugar
1 1/2 t cinnamon
3/4 t ginger
1/4 t ground cloves
1/2 t allspice

Add remaining ingredients to the bowl, stirring after each addition:
1 egg
1/2 c molasses
1 can pumpkin
1 can sweetened condensed milk (Eagle Brand)

Pour into pie crust and bake at
375° for 30 minutes and then at 325° for another 35-40 minutes!

Totally delish. Very rich. What’s not to love? It’s basically sugar, spices, pumpkin and more sugar!

Tags: Desserts