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Ingredients
| pecans: 3/4 cup (halves) |
| quick oats: 3/4 cup |
| Whole wheat pastry flour: 3/4 cup |
| ground cinnamon: 1/2 tsp |
| salt: 1 dash |
| canola oil - for salads, woks and light frying: 1/4 cup |
| maple syrup: 3 Tbl |
Pecan Cinnamon Crust
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350.
- Lightly spray a 9 inch pie plate with non stick spray.
- Toast pecans on cookie sheet for 7 - 10 mintues, or until the smell of nuts fills the kitchen.
- Combine oats, flour, toasted pecans, cinnamon and salt in food processor or blender, and pulse until mixture becomes a coarse meal.
- Pour in oil and maple syrup and pulse until wet and dry are just combined.
- (I used a blender to pulse the dry, and then mixed in the oil and syrup by hand in a bowl so it wouldn't get stuck in the bottom of the blender).
- Press the mixture into a prepared pie plate. I like to use the bottom of a glass to press the crust down evenly on the bottom and sides.
- Bake for 10 minutes, then set aside to cool.
- Fill with your favorite pie filling: mine is PUMPKIN.