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Pecan Raisin Crust

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This crust is enough to line an 8″ Springform pan.  But you can use any shape or type of pan that you wish.



  1. In your food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together.
  2. Press the crust mixture evenly in the bottom of your dessert pan.
  3. Crusts also are wonderful for sprinkling on top of you desserts as well.

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4 thoughts on “Pecan Raisin Crust

  1. Kylie says:

    Hi Amie Sue, I have been reading your website for the last 4 months and honestly my fiance and I have been so inspired and are never ceased to be amazed by your wonderful recipes. I have been seriously ill for two years and conventional medicine have exhausted themselves on me. I have been on an all raw food diet for the last 4 months. Unfortunately, I am not in a position to buy a dehydrator but I noticed that your crust recipes are made without the need for a dehydrator :) I just wanted to ask, is it possible to substitute the nuts in your crust recipes for other types of nuts? For example, the recipe above is made with pecans, could they be substituted with cashews or walnuts etc? Kylie :)

    • amie-sue says:

      Good evening Kylie,

      I am thrilled that you and your hubby have found my site inspiring. I am so sorry that you have been going through some health issues. I understand the frustration and everything that goes with that. I do hope that you are finding healing and relief now. :)

      As far as the crust recipes goes… you bet! You can pretty much exchange the nuts out for different ones or even use shredded coconut or oats in place of the nuts. Always keep in mind what the flavor of the filling is and what nut/seed/etc. would best complement the filling. Be creative to fit your needs and tastes. If you ever question what would be best for a certain recipe, just shoot me a comment and I will help you out.

      Have a blessed evening and many blessings Kylie! amie sue

  2. Monique says:

    Hello Amie-Sue,
    I am looking for instructions to dehydrate grapes (to make raisins) Any suggestions for dehydration time and temp?

    • amie-sue says:

      Hello Monique,

      Rinse the grapes and dry the grapes.
      Cut the grapes in half and place on the mesh dehydrator sheets, cut-side up to prevent drips on the lower trays!
      Dehydrate at 115 degrees (f) for 16+ hours until they reach the desired dryness.
      The raisins will feel pliable when sufficiently dried.

      I hope helps. Have a great day, amie sue

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