# Interesting pie, help me fix crust

**URL:** <https://boards.straightdope.com/t/interesting-pie-help-me-fix-crust/738394>\
**Category:** Cafe Society\
**Created:** [November 24, 2015, 1:28am UTC](https://boards.straightdope.com/t/interesting-pie-help-me-fix-crust/738394 "2015-11-24T01:28:51Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![Mama\_Zappa](https://avatars.discourse-cdn.com/v4/letter/m/71e660/32.png) [@Mama\_Zappa](https://boards.straightdope.com/u/Mama_Zappa)\
**Post date:** [November 24, 2015, 1:28am UTC](https://boards.straightdope.com/t/interesting-pie-help-me-fix-crust/738394/1 "2015-11-24T01:28:51Z")

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[This](http://www.epicurious.com/recipes/food/views/deep-dish-maple-bourbon-cream-pie?mbid=nl_11232015_Daily_CTN%20(1)&CNDID=14170528&spMailingID=8280290&spUserID=MzIwNjQzNjgyNzUS1&spJobID=802242796&spReportId=ODAyMjQyNzk2S0) looks seriously interesting - though I might make it with maple liqueur vs. bourbon.

But, the crust is made with pecans.

What might I substitute in that is non-nut (my son has a nut allergy)? Graham cracker crumbs? ground roasted soybeans? Flour? leave it all out?

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**Author:** ![WhyNot](https://avatars.discourse-cdn.com/v4/letter/w/c77e96/32.png) [@WhyNot](https://boards.straightdope.com/u/WhyNot)\
**Post date:** [November 24, 2015, 2:01am UTC](https://boards.straightdope.com/t/interesting-pie-help-me-fix-crust/738394/2 "2015-11-24T02:01:31Z")

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I’d do graham cracker and a bit of cinnamon. Or I suppose you could use cinnamon graham crackers. Just the pulverized graham crackers and melted butter will work, apple cider vinegar optional. No need to add more sugar, flour, or salt, since they’re already in the graham crackers.

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**Author:** ![tenacious\_j](https://avatars.discourse-cdn.com/v4/letter/t/439d5e/32.png) [@tenacious\_j](https://boards.straightdope.com/u/tenacious_j)\
**Post date:** [November 24, 2015, 2:11am UTC](https://boards.straightdope.com/t/interesting-pie-help-me-fix-crust/738394/3 "2015-11-24T02:11:45Z")

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I agree that a graham-cinnamon crust would be good with this, but a traditional pastry crust would also be delicious. That’s the thing about pie- it’s flexible and forgiving. Hope it’s wonderful!

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**Author:** ![eulalia](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eulalia/32/457_2.png) [@eulalia](https://boards.straightdope.com/u/eulalia)\
**Post date:** [November 24, 2015, 9:50am UTC](https://boards.straightdope.com/t/interesting-pie-help-me-fix-crust/738394/4 "2015-11-24T09:50:21Z")

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Mom used to make a cream cheese pie with a zwieback crust. I think that would work well.

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**Author:** ![Mama\_Zappa](https://avatars.discourse-cdn.com/v4/letter/m/71e660/32.png) [@Mama\_Zappa](https://boards.straightdope.com/u/Mama_Zappa)\
**Post date:** [November 27, 2015, 7:33pm UTC](https://boards.straightdope.com/t/interesting-pie-help-me-fix-crust/738394/5 "2015-11-27T19:33:46Z")

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Update: I took the lazy way our and made it with a regular store-bought rolled crust (pastry, not graham). The pie was good but intensely sweet. Not sure I’ll make it again, actually.