Walnut Crumb Crust

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About


Mix 1⅓ c. fine graham cracker crumbs, ¼ c. finely chopped walnuts, ½ tsp. each cinnamon, allspice and nutmeg and ¼ c. sugar. Blend in 6 tblsp. soft butter or margarine until mixture is crumbly. Press evenly onto bottom and sides of well-greased 9" pie pan.


  • For grape juice, substitute 1 (6 oz.) can frozen fruit juice concentrate— orange, tangerine, lemonade, limeade or cherry-lemon punch.
  • For heavy cream, substitute 1 (6 oz.) can evaporated milk, whipped (freeze milk until ice crystals form around edge of bowl before whipping); or 1 (2 oz.) pkg. dessert topping mix, whipped; or ⅓ c. nonfat dry milk whipped with ⅓ c. ice water and 1 tblsp. lemon juice.