Cashew Curry Crust
Cashew Curry Crust for a Pumpkin Butterscotch Pie with Cashew Curry Crust.
Servings: 8
Ingredients
- 1 teaspoon fennel seeds
- 4 ounces gluten free gingersnap cookies*
- 4 ounces cashew meal**
- 2 tablespoons rice flour
- 2 tablespoons raw sugar or granulated sugar
- 1 teaspoon Madras curry powder
- ¼ teaspoon sea salt
- 6 tablespoons ¾ stick unsalted butter, melted, slightly cooled
Instructions
- Place a rack in middle of oven and preheat to 325° F.
- Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant (2 minutes).
- Transfer to a small plate; let cool.
- Pulse cookies and fennel seeds in a food processor until very fine crumbs form (about 2 cups). Add cashew meal, rice flour, raw sugar, curry powder, and salt and pulse to combine.
- Add butter and pulse until mixture is the consistency of wet sand.
- Transfer mixture to a 9-inch pie pan.
- Press firmly into bottom and up sides of pie dish (a measuring cup is a great tool here).
- Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set (20–25 minutes).
- Transfer pie pan to a wire rack and let crust cool.***
Notes
*regular ginger snap cookies and all-purpose flour work if you don’t care about gluten free cooking. That said, the ideal in terms of flavor and texture is a little all-purpose and mostly cashew meal.
** Of course, you can easily make your own, if you can’t find it already made. Simply grind raw cashews in the blender or food processor. Just don’t take them too far or you’ll be heading towards nut butter.
***Crust can be made a day before you want to fill it. Just keep it covered at room temperature. Adapted from Bon Appetit
** Of course, you can easily make your own, if you can’t find it already made. Simply grind raw cashews in the blender or food processor. Just don’t take them too far or you’ll be heading towards nut butter.
***Crust can be made a day before you want to fill it. Just keep it covered at room temperature. Adapted from Bon Appetit