Almond Nut Piecrust Recipes

WALNUT PIE CRUST

Walnut Pie Crust image

This pie crust can be made and frozen for up to 2 months before using.

Provided by stephanie

Categories Desserts Pies Vintage Pie Recipes Walnut Pie Recipes

Yield 8

Number Of Ingredients 3

Ingredients

1 ½ cups ground walnuts
3 tablespoons butter
2 tablespoons white sugar

Steps:

In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.

Nutrition Facts : Calories 148.4 calories, Carbohydrate 5.2 g, Cholesterol 11.4 mg, Fat 14.1 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 3.7 g, Sodium 31 mg, Sugar 3.5 g

PECAN NUT CRUST

Pecan Nut Crust image

This crust is especially good as a base for Eggnog Pie with Rum, but can be used with almost any custard pie.

Provided by Julie Pastore

Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts

Yield 8

Number Of Ingredients 4

Ingredients

2 ½ cups ground pecans
¼ teaspoon ground cinnamon
⅓ cup white sugar
4 tablespoons unsalted butter, melted

Steps:

Stir together ground nuts, cinnamon, and sugar. Mix in melted butter.
Press the mixture into the bottom and up the sides of a 9 inch, deep-dish style, pie pan. Chill the unbaked crust in the refrigerator for about 30 to 45 minutes.
Place pie crust on a cookie sheet, and position on the middle rack of a preheated 350 degree F (175 degree C) oven. Bake for 12 to 15 minutes, or until lightly browned. WATCH it carefully, as nut crusts burn easily; they DON'T have to turn black to taste burnt! Cool completely before filling.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 12 g, Cholesterol 15.3 mg, Fat 24.6 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 5.3 g, Sodium 0.8 mg, Sugar 9.4 g

ALMOND PIE CRUST

Almond Pie Crust image

My Grandmother-In-Law gave me this recipe because so many of our family have celiac disease or are allergic to wheat. I love it so much, that I now use it for all of my pies. If you don't like almonds, you can use any other nuts instead

Provided by Chey4961

Categories Dessert

Time 25m

Yield 1 pie crust

Number Of Ingredients 6

Ingredients

1/3 cup butter
1/4 cup brown sugar
1/4 teaspoon xanthan gum
3/4 cup rice flour
1/2 teaspoon vanilla
1/3 cup chopped almonds

Steps:

Combine brown sugar, Xanthun, Rice Flour, Vanilla and Almonds in a medium mixing bowl.
Cut in butter with pastry cutter or fork.
Spread the mix into a nine inch pie pan and shape with fingers or bottom of a spoon to cover the bottom and sides.
Bake for 15 minutes in oven at 350 degrees.
Let cool.
Pour in filling or use in place of graham cracker crusts.

Nutrition Facts : Calories 1464.2, Fat 86.9, SaturatedFat 41.1, Cholesterol 162.5, Sodium 711.1, Carbohydrate 159, Fiber 7.8, Sugar 56.1, Protein 17.4

ALMOND NUT PIECRUST

Almond Nut Piecrust image

Make and share this Almond Nut Piecrust recipe from Food.com.

Provided by dicentra

Categories Dessert

Time 18m

Yield 8-12 serving(s)

Number Of Ingredients 3

Ingredients

3/4 cup almonds
1 teaspoon butter, at room temperature
2 tablespoons sugar

Steps:

Preheat oven to 400.
In food processor, finely chopped almonds. Add butter and pulse to blend. Stir in sugar.
Using your fingers, press mixture against the bottom and sides of a 9 inch glass pie plate.
Bake for 8 minutes or until lightly browned.

Nutrition Facts : Calories 93.4, Fat 7.2, SaturatedFat 0.8, Cholesterol 1.3, Sodium 48.1, Carbohydrate 5.9, Fiber 1.4, Sugar 3.8, Protein 2.7

ALMOND CRUST

Almond Crust image

Categories Food Processor Nut Dessert Almond Summer Chill Bon Appétit

Yield Makes One 9-inch Crust or about 18 3- to 3 1/2-inch Crusts

Number Of Ingredients 7

Ingredients

1 1/4 cups all purpose flour
1/2 cup slivered blanched almonds (about 2 ounces)
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
3/4 teaspoon almond extract
2 tablespoons (about) ice water

Steps:

Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; refrigerate until firm before rolling, at least 2 hours and up to 1 day.

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