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Easy Granola Pie Crust Recipe
Author: Aimee from A.K. Kitchen & Nutrition
Ingredients
  • 1 cup almond flour
  • 1 cup gluten free flour blend
  • 2 Tbsp Ghee, butter or coconut oil
  • 2 Tbsp apricot jam *see notes for alternatives
  • 1/4 tsp salt
  • 1 1/2 cups Wildway Granola any flavor
Alternative measurements if you have a dry/crunchy granola on hand:
  • 1 cup almond flour
  • 1 cup gluten free flour blend
  • 3 Tbsp Ghee, butter or coconut oil
  • 2 Tbsp apricot jam or 4 apricots
  • 2-3 pitted medjool dates
  • 1/4 tsp salt
  • 1 1/2 cups granola
Instructions
  1. Preheat oven to 350 degrees F.

  2. Blend all ingredients in food processor for about 2-5 minutes. You want it to be a find blend but not a dough. It should still be crumbly with some bits of granola. Blend a little more if you can see large chunks of granola still.

  3. Lightly grease & flour a 9 inch pie pan

  4. Pour crust ingredients into pie pan and press into the pan. Pinch the edges to make sure it holds and doesn't burn or crumble.

  5. Bake for 5 minutes, until just lightly golden.

  6. After you pour pie filling into crust, cover edges with foil to prevent burning.

Recipe Notes

*You can also use 2-4 dried apricots and 1 tsp maple syrup

*If you do not have Wildway granola available to you and are making this last minute, you can use a dry granola. Wildway brand granola is softer with fatty nuts and soft dried fruits. If you use a dry granola with oats and other grains, you will need to add more oil and moisture to your crust mix.

If you are making a pumpkin pie without the Wildway vanilla bean espresso granola, add 1/2 tsp of instant espresso to your crust.