Use Passover macaroons to make this gluten-free pie crust all year long.
Macaroon Pie Crust
Servings
1 Servings
Ingredients
- 1 1/3 cups macaroons crumbled (can do in food processor)
- 1/2 cup margarine cut into 8 pieces
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 375.
- In food processor, combine all ingredients and process until well blended.
- Press into bottom and sides of ungreased 9-inch pie pan.
- Bake 7 minutes or until golden brown. Cool completely before filling.
- This recipe is modified from one I found in the ‘I Can’t Believe It’s Kosher’ cookbook.
How do you cut the crust? I’m not sure if it is because it is frozen or just that way once baked but I am not strong enough to cut the crust!!
I think if frozen it will be hard to cut
This is an older recipe so I’m not 100% sure, but it should work in a tart shell pan like this.
I love the sound of this recipe! I notice that in the picture with your recipe, you’ve used a tart shell. Does that mean that this recipe will work in a tart shell? (10-inch?)
Thanks@