COOKIE NUT CRUST

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Cookie Nut Crust image

This recipe came from "The Farmers Almanac Blue Ribbon Recipes" cookbook, used for a pumpkin pie. I used it last night to make Bev's Chocolate Chip Pie. It turned out great. It can be prebaked for a cream-filled pie, or unbaked for a pie that must go into the oven. You could use this recipe as an alternative to just about any "crumb crust". Hope you enjoy it as much as we do!

Provided by Cindy Lynn

Categories     Pie

Time 15m

Yield 1 single crust (open pie), 6-8 serving(s)

Number Of Ingredients 6

1 1/4 cups flour
1/4 teaspoon baking soda
1/2 cup butter, softened (or margarine)
1/2 cup light brown sugar, loosely packed
1/2 cup finely chopped walnuts (pecans, black-walnuts or butternuts)
1/2 teaspoon vanilla

Steps:

  • In a large bowl, combine the flour and baking soda.
  • Add the butter, brown sugar, walnuts and vanilla.
  • Blend well.
  • Press the mixture, a small amount at a time, into a 9-inch pie plate, building up the sides and fluting the edge.
  • Cover the fluting with a strip of aluminum foil to prevent overbowning.

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