| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Gingersnap crumbs |
| 1/3 |
c |
Butter or margarine, at room temperature |
INSTRUCTIONS
Recipe from: Famous Desserts Cookbook
"Crumb crusts can be cooked or not, but the very slight extra effort
expended on the baked kind will repay with a crust of greater stability and
better flavor. Some cooks like to sprinkle the top of the pie filling with
crumbs, rather than garnish with whipped cream or a topping; if extra
crumbs are required, increase the ingredient by about a fourth. If you own
a food processor, use the chopping blade to make fresh crumbs in a flash."
Makes one 9-inch pie shell
Seven outstanding crumb crusts! Mix 'n' match with your favorite pie
fillings.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by docden
<docden@mnl.v-link.net> on Jul 08, 1997
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