I found a good nut crust recipe in my Martha Stewart cookbook. It uses half nuts and half flour. I will be using organic wholewheat flour this year, don’t tell anybody, they all pretty much think wholewheat has to mean bulky. I think this one will be tender because you don’t roll it, you press it into the shell like a graham cracker crust. But no sugar. Yummy, I think I’ll use pecans if they are still on sale at Sunflower, that would make a rich crust for the pumpkin pies. I have a can of good pumpkin puree, and that should make one or two pies, but I am also making a couple of squash pies.
Roughage is the best fat burner I know. At least the best organic one. I keep looking though, hoping I will run into a perfect solution. Meanwhile, roughage is my friend, and pumpkin and squash pies are loaded with roughage, especially with nut-wholewheat crusts.
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were you able to get a room at pithaya? how much are they running right now? i’m planning a trip in march.
November 20th, 2008