Everett cook Michele Hoverter, clever gal, recently successfully converted a strawberry pie recipe to suit her bountiful supply of raspberries and rhubarb. Then, for the crowning touch, she created a flourless coconut-pecan crust for the filling.
Now, responding to Forum readers’ requests for the crust how-to, she writes, “So glad to respond to this request. Here’s a copy of the recipes I used, ‘cobbled together,’ for my crust.
“I figure as long as there isn’t any flour product, then it is gluten free, and it did not bother my daughter-in-law, who is sensitive to gluten. I used a springform pan, but the joy is in the creativity. Yes?’’
Mindful of the changes Michele made, let’s start this project with the two crust recipes she used first, all taken from her favorite pie book, a 1965 edition of “Farm Journal’s Complete PIE Cookbook.’’
Then we’ll add another few from the same book as space permits today.
Nut brown pastry
1cup finely ground blanched almonds, filberts, Brazil nuts, pecans, peanuts or walnuts
21/2 tablespoons sugar
Blend nuts and sugar, mixing well. Press firmly with spoon on bottom and sides of 8- or 9-inch pan pan. Do not make rim. Bake at 400 degrees 6 to 8 minutes. Cool.
Note: Recipe contains no butter or margarine.
Unbaked coconut crust
11/2 cups packaged finely grated coconut
1/2 cup powdered sugar
3tablespoons butter, melted
Combine coconut with powdered sugar. Gradually stir in butter. Press evenly over bottom and sides of an oiled 8- or 9-inch pie pan. Refrigerate until firm, about 1 hour.
Toasted coconut crust
2cups flaked coconut
1/4 cup butter or margarine
Place coconut and butter or margarine, mixed together, in a 9-inch pie pan. Toast at 300 degrees 15 to 20 minutes, stirring occasionally, until golden brown. Press over bottom and sides of pie pan. Cool before filling.
Short-cut toasted coconut crust
2cups moist toasted coconut (7-ounce package)
1/4 cup butter or margarine, melted
Combine coconut and butter or margarine. Press evenly over sides and bottom of an oiled 8- or 9-inch pie pan. Chill until firm, about 1 hour. Crust may be frozen.
Marshmallow-coconut crust
1/4cup butter or margarine
1cup marshmallow creme
1/2 cup flaked coconut
1/4 teaspoon vanilla
11/2 cups crushed bite-size rice cereal
Butter a 9-inch pie pan. Heat and stir butter or margarine and marshmallow creme over hot water. Add coconut, vanilla and rice cereal crumbs. Press on bottom and sides of pie pan. Chill.
The next Forum will appear in Wednesday’s Good Life section.
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