|1¼ cup||Gingersnap crumbs|
|⅓ cup||Butter or margarine, at room temperature|
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@...> on Jul 08, 1997
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