Almond-Pecan Pie Crust
1 cup almonds
1/2 cup pecans
1/3 cup chopped pitted soft dates, such as Med-Jool
3 tablespoons water
In separate bowls, cover almonds and pecans with water and let soak for 8
to 12 hours. Drain and rinse. In a food processor, grind almonds to
consistency of moist meal. Place in a medum-size bowl and set aside. In a
food processor, grind pecans to consistency of moist meal and stir into
almond meal. Set aside. In a food processor, blend dates and water until
smooth. Stir into nut mixture until thoroughly mixed and dough-like in
consistency. Shape nut mixture into a ball and place on 12" length of waxed
paper. Top with another 12" length of waxed paper. Flatten ball with palm
of hand. Using rolling pin, rollout dough into a circle 11" in diameter.
Carefully remove top sheet of paper. Invert pie crust into an oiled 9" pie
plate, pressing gently. Trim excess crust and press gently to even edges of
dough. Place crust in a food dehydrator set at 125 degrees for 2 hours.
(Or preheat conventional oven to 250 degrees and immediately turn off heat.
Let crust sit in oven with door closed until it is dry and set, about 30
minutes.) Note - it will not be very set, it is still sticky and very moist
and will fall apart when cut, but who cares, it tastes good.
Recipe from Spring 1994 Vegetarian Gourmet- from the Green City
Market & Cafe in Washington DC; chef Aris LaTham.