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The butter, brown sugar, and almonds in this crust make for a really rich flavor -- it tastes like a cookie! Blind-baking before filling keeps it crisp. Use it to whip up our Gluten-Free Spiced Pumpkin Pie. Martha made this recipe on "Martha Bakes" episode 810.

Martha Stewart Living, November 2015

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Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
Makes enough for one 9-inch pie
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse cereal and almonds in a food processor until finely ground. Add butter, sugar, and salt; pulse until combined. Use immediately.

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