Yield: 1 servings
|2 cups||Grape Nuts|
|½ cup||Apple juice concentrate|
mix together and press into the pie pan. Bake 10 minutes at 350 degrees and cool if you'll add a cool filling. For pumpkin pie, I just add the filling and bake it all at once.
I run the Grape Nuts through the food processor first, and I find a half recipe is sufficient if you don't need the crust to go too far up the side of the pan.
Posted by brad@... (Brad Scott) to the Fatfree Dig. Vol. 12 Issue 26 Nov. 27, 1994.
:From Jennifer Raymond's Peaceful Palate: FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.