To die for Cookie Crumb Gluten-Free Pie Crust
- By Hallie Davis
- Published 12/1/2008
I am a retired Doctor of Optometry after practicing for 20 years. I have monoclonal gammopathy (paraproteinemia), limited systemic scleroderma, Hashimoto's thyroiditis, obstructive sleep apnea, beginning neuropathy, and have just been found to have the celiac HLA type: DQ8.
I had extremely poor success previously, both with a conventional gluten-free pie crust, and even a purchased frozen gluten-free pie crust. Both were so tough they could not be cut with a knife! So this Thanksgiving, I tried two pies, one with the above crust of my invention, and the second on with crust made from almond meal from a recipe found online. The almond meal crust was okay, but the crumb crust made with Pamela's pecan shortbread cookies was "to die for." My son is 22 and he was very disappointed when this pie got gobbled up so fast. He said that it was the first pie crust he'd ever liked enough to eat it all of the crust. This was absolutely wonderful for pumpkin pie!
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