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!)