Basic Almond Maple Crust
Nomi Shannon
This is a delicate crust that is good for soft fillings or frozen pies
because it doesn't overwhelm the subtle taste or texture of the filling.
Because the fillings are very rich, this crust is designed to fit a
round 1 layer cake pan, or a shallow pie tin.
1-2 cups almonds, soaked 8-12 hours
3-4 teaspoons maple syrup
Soak almonds 8-12 hours, drain, rinse then drain again. Put nuts briefly
(30 minutes) in the sun or dehydrator (30-60 minutes) to dry off, or
dry them off with a towel. In food processor, process almonds until
uniformly very fine. Gradually add the maple syrup, only enough until
the almond meal holds together. Sprinkle and then gently press the crust
into the bottom and sides of pie plate. Don't worry about getting the
crust all the way up the sides.
Note: This is a very thin crust. If you want a thicker crust, increase
the amounts in the recipe.
