*  Exported from  MasterCook  Buster  *
 
                             GINGER CRUMB CRUST
 
 Recipe By     : Ann Hodgman, “Beat That! Cookbook”
 Serving Size  : 8    Preparation Time :
 Categories    : Pies and Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  cups          gingersnap crumbs
    3      ounces        crystallized ginger -- sliced
    2      tablespoons   sugar
      1/2  teaspoon      ground ginger
    2      tablespoons   unsalted butter -- melted
 
 1) Preheat the oven to 350 degrees F, with a rack in the middle.
 
 2) In a food processor, process the crumbs, crystallized ginger, sugar and
 ground ginger until they're as fine as possible.  Transfer the mixture to a
 bowl and add the melted butter.  Set aside 1/4 cup of the crumb mixture for
 decorating the top of the pie.
 
 3) Press the rest of the crumb mixture over the bottom and up the sides of a
 greased 9-inch deep pie pan.  (A greased 8-inch springform pan gives a nicer-
 looking result for Frozen Lemon Pie.) Bake the crust for 10 minutes.  On a
 separate pan or sheet of foil, at the same time, bake the 1/4 cup of crumbs.
 
 4) Cool the pie shell completely before putting a cold filling.  If the extra
 crumbs need to be crumbled, crumble them.
 
 Makes one deep 9-inch pie shell or 8-inch springform crust.
 
 Notes: From Ann Hodgman’s BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd.,
 ISBN 1-881527-92-1, pages 173-174.
 
 Typos by K. Hudson Lipin, 09/04/98
               - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving