Q: I'm allergic to nuts but see it in so many yummy crusts for pies, cheesecakes, etc. Any thoughts on how to get around?
Monita is a Recipe Tester for Food52
There are many pies, cakes and cheesecakes that have crusts without nuts that are very delicious. Is there a particular recipe you wanted to adapt; or would you like a basic pie crust recipe. Here's a great vegan pic crust recipe that would go with any pie:
And here's a pumpkin cheese cake recipe with a ginger snap crust
Cynthia is a trusted source on Bread/Baking.
I'm allergic to nuts as well, and am perfectly happy leaving them out of crusts. On the other hand, are you also allergic to peanuts? They are a legume, not a tree nut, and I can and do eat them with abandon. I buy raw, unsalted peanuts and toast them in the oven, then pulse in a food processor, just as I would any other nut. They're lovely in cheesecake crusts and pie crusts as well.
I am also allergic to nuts (and peanuts). I often sub in seeds (sunflower or pumpkin) for nuts in a recipe. I haven't tried in crusts but think toasted pepitas would work well.
Toasted pepitas sound wonderful!
Thanks everyone for your input! I am also allergic to peanuts and seeds, but love the gingersnap idea. There was a recipe from Paula Deen for a cherry cheesecake that used nuts as the base, so I might just work with graham crackers or try the gingersnaps. That would add a nice depth of flavor to it all!
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.