Alternative Pie Crust

August 29, 2018


This alternative pie crust for cream or chilled pies is from the Forks Over Knives Family Cookbook that is absolutely worth the extra effort! Tasty and healthier!



1 1/4 cups old fashioned rolled oats 

3/4 cup raw cashews 

3/4 cup sorghum flour (I used whole wheat pie and pastry flour and it worked great.)

Pinch of sea salt

1/2 cup pure maple syrup

1 teaspoon pure vanilla extract 


Method: Preheat oven to 350 degrees. Lightly spray a 9-inch pie plate or line with a circle of parchment paper. 


In a food processor, place the oats, cashews, flour, and salt and grind to a fine meal. Add the maple syrup and vanilla and pulse until mixture starts to bind together. 


Transfer about half the mixture to the prepared pie dish and pat it into a thin even crust. If the mixture is too sticky to handle, wet your fingers with some water or use a little sorghum flour. 


Press the remaining mixture evenly up the sides of the pan and form a nice edge around the top rim of the pie plate. Prick the dough with a fork a few times to prevent fluffing during baking. 


Bake until the crust is lightly brown and crisp, about 20-30 minutes. Cool completely and full with filling to chill. (Watch for a chocolate filling recipe coming soon!)



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