A few days ago, a request was made for a couscous pie crust. Are there any
ideas where this might be found?
For making ff pumpkin, apple, pudding cream pies I end up using a standard
Grape Nut crust, although it suits some pies better than others.
For a pumpking pie recently, I used ground Corn Flakes. The original recipe
said to blend the crumbs with butter, so I tried Butter Buds. The result
was a sticky ball that was next to impossible to press into the pie plate.
In the end it didn't taste too bad at all, but working with it was a drag.
The point: How have others coped with pie crust woes? Is it best to work
with flour using corn syrup or yogurt as the butter sub? What about making
corn flake crusts more user friendly? Suggestions welcome!
In the meantime, here's a recipe I modified from this months Chatelaine
magazine. The filling is lovely, but again the Grape Nut crust doesn't suit
it entirely.
LEMON SOUR CREAM PIE 6-8 wedges
CRUST:
1 1/2 cups Grape Nuts
1/8 cup maple syrup (add a touch if not sticky enough)
Stir to coat the cereal with the syrup, and press into a 9" pie plate.
Chill while making the filling.
FILLING:
1 to 2 lemons
3/4 cup sugar
1/3 cup cornstarch
1/4 tsp salt
1 cup water
3 TBSP (generous) liquid egg sub
1 cup fat free sour cream
Finely grate the rind off one lemon. Squeeze out 1/3 cup juice.
In a saucepan combine sugar, cornstarch, and salt. Whisk in water, peel,
juice, and egg sub. Place over heat and whisk (approx. 5 min.) until
mixture thickens (It will thicken more as it cools). Set aside to cool 30
minutes, uncovered, at room temperature.
Stir in the sour cream to the lemon mixture. Pour into the crust and chill
30 min. before serving.
This pie has lasted in the fridge for a couple of days now, and tastes fine.
The recipe says not to freeze it, but I've tucked a slice or two away
anyhow. I hope that because the sour cream used is ff, the water content
would lend itself to freezing better.
Enjoy!
Sharon
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Sharon McCleave BSc(Hons)Ost, MRO, MGO
Ontario Osteopathic and Rehabilitation Centre
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