“Graham” Pie crust- gluten free, grain free, dairy free

Pie- yum, right? Really any kind would peak my interest, but a homemade pie that I can eat is usually a rare find. Homemade is always better. Here is a really simple substitute for a graham cracker pie crust. This recipe has no dairy, gluten, or grains and smells and tastes as if I have made it from crushed graham crackers and butter. Try this out with your favorite pie recipe. See what you think and let me know in the comments. Enjoy your pie!

1 1/2 cups slivered almonds
4 tsp melted ghee
1/4 tsp salt
1 Tbsp honey
1 tsp cinnamon

In the food processor, blend the almonds until small, still bigger than flour consistency. You don’t want to use blanched almonds or just almond flour. The skin of the almond adds to the flavor and color of the crust. Stop food processor and add ghee, salt, honey, and cinnamon. Start food processor and mix until you have a dough. Put into pan on parchment. Use the back side of a teaspoon to gently push and spread the crust. I use this on the bottom of the pan, if you are using this in a traditional pie pan and want the sides to be crust too, you may want to double the recipe.

Bake crust at 350* for 10 minutes. Watch you don’t burn your crust. If you are using this crust in a pie you will be baking, I cook it just until it begins to brown, as seen in the photo here. If you are using this in a refrigerator pie, cook the crust a bit longer to achieve a more consistent golden brown.

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