Almond Graham Crumb Crust Recipes

CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F (177°C).
• Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
• Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
• Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
• Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
• Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

GRAHAM CRACKER CRUST I

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
• Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

PEAR-ALMOND TART WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine almonds, sugar, butter, flour, and egg for filling in a food processor; process until fine. Set aside.
• Combine graham cracker crumbs, sugar, and melted butter for crust in a food processor and process until fine.
• Press graham cracker mixture into the bottom of a 9-inch springform pan. Pour almond filling into the pan and spread evenly. Place sliced pears in a ring around the top of the tart.
• Bake in the preheated oven until almond filling is set and not jiggly, about 40 minutes. Remove from the oven and let cool.
• Meanwhile, melt apricot jam in a small saucepan over medium heat. Brush over the top of the tart.

ALMOND CRUMB CRUST

Steps:

• Preheat oven to 350 deg. F.
• Combine almond meal, sugar, and salt (if using) in a small bowl. Pour in melted butter and stir till just combined. Press into the bottom and up the sides of a 10" springform pan (or muffin tins, depending on what you're making).
• Bake crust for 10-15 minutes, till golden. Cool completely before filling.

KEY LIME PIE WITH ALMOND CRUMB CRUST

Steps:

• Make the crust:
• In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
• In a large bowl beat the yolks with the condensed milk and stir in the lime juice, a little at a time, stirring to combine the filling well. Spoon the filling into the shell and chill the pie for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350°F. oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.

ALMOND CRUMBLE TOPPING

Steps:

• Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds.
• Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling.

ALMOND CRUST

Steps:

• Blend flour, almonds, sugar and salt in processor until nuts are finely ground. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in almond extract and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic; refrigerate until firm before rolling, at least 2 hours and up to 1 day.

FRESH STRAWBERRY PIE WITH ALMOND GRAHAM CRUST

Steps:

• Set oven to 350°F (position oven rack to second-lowest position).
• Butter a 9-inch glass pie plate.
• In a food processor coarsely chop the almonds, then add in the graham cracker crumbs and sugar; process until finely ground.
• Add in the melted butter and process until evenly moistened.
• Press the crumb mixture into the bottom and up the sides of the pie plate.
• Bake until set (about 10-12 minutes) cool completely before filling.
• To make the filling: place 2 cups strawberries in a medium saucepan and mash with a potato masher until chunky.
• Add in the sugar, cornstarch, lemon juice and food colouring if using; stir over medium heat until the sugar dissolves and the mixture boils and thickens (about 3-4 minutes). transfer to a bowl; cool to room temperature.
• When the mixture is cooled add in the remaining 4 cups strawberries; mix to combine.
• Mound the filling into prepared crust.
• Chill until set (about 3 hours).
• Beat the 2 cups whipping cream with sugar (any amount to taste) until soft peaks form.
• Spoon or pipe the whipped cream decoratively around the edges of the pie.
• Serve and enjoy!