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| Easy Gluten Free Nutty Press-in Pie Crust |
So it's getting to be that time of year when we all get to give thanks for the things we value most in life. We meet with friends and family and eat too much for dinner then still endulge in dessert. And why wouldn't we when the dessert is pumpkin pie!?
If you've been reading my blogs and recipes for any amount of time you know my ridiculous love for all things pumpkin. This year though, I was thinking about all those poor souls that can't eat this beloved pie because of the gluten in pie crust. Having found out I have gluten intolerance hasn't proven very difficult to me considering my eclectic taste and love for ethnic foods but on this great American holiday I couldn't bare the thought of passing up the pumpkin pie.
My new dilemma gave me the perfect excuse to start early with pie making so that I would have time to perfect the crust! When I started this quest I knew only 2 things.
1. I prefer graham cracker crusts so my gluten free crust would have to be of the press-in variety.
And
2. I had no gluten free flours of any variety on hand so I would have to get creative!
So with a little improvising and experimentation here is the most easy and perfect gluten free crust to pair with pumpkin pie. All of my guests that I shared it with raved about the crust and claimed to like it best of all the crusts they had ever had. I attribute this to the nutty flavor.
So give it a try and tell me what you think!
Gluten Free Press In Pie Crust
2 TBSP Maple Syrup
1 Cup Ground Old Fashioned Oats (I ground old fashioned oats in a blender until I had 1C worth of "oat flour")
1 Cup Walnuts
4 TBSP Butter
1/2 tsp Salt
1 TBSP Water
1. Grind all ingredients in a blender or food processor until it makes a lumpy paste dough.
2. Press into pan, bake 350F for 15min.
3. Fill with your favorite pumpkin pie filling and bake!
Enjoy.
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| Close-up after baking |
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| Baked and ready for filling! |
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| Press dough into the pie plate |
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| Ready for the oven |
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