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Pinto 'Pecan' Pie with Wheaty Crust
This pie tastes similar to pecan pie.... but has no nuts. I've assigned this as a sample recipe when invited to teach a class at churches or community functions, it gets very good reviews!


1 unbaked Wheaty Pie Shell (see below)

 

2 large eggs 
1 tsp. vanilla
1 and 1⁄4 c. cooked pinto beans with liquids
1 c. packed brown sugar 
1⁄2 c. white sugar
1 stick butter, must be well-softened but not melted
1 and 1⁄4 tsp. cinnamon
1⁄2 tsp. each: ginger and nutmeg
1⁄4 to 3⁄4 tsp. salt (depends upon whether the beans have salt)

Preheat oven to 375°. 
In blender or food processor, mix until smooth: eggs, pinto beans and liquids, vanilla. Scrape into

a mixing bowl. Stir in the brown sugar, sugar, softened butter, spices, salt; mix thoroughly. Put into unbaked pie shell. Bake for 20 minutes. Reduce heat to 350° and bake 25 more minutes, or until a knife in center comes out clean. Remove from oven, let cool on rack. 8 servings.

 

 

Wheaty Pie Shell

Our family didn't like all-wheat pie crust, so after experimenting this is what I came up with.

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1 and 1/2 c. unbleached flour  
1/2 c. whole wheat flour 
3/4tsp. salt
2/3c. lard, or shortening, or Spectrum
1 T. vinegar + about 6 T. cold water


Mix flours and salt. Cut in lard or shortening. Add vinegar. Then add water 1 T. at a time just until a ball can be formed. This is enough for 2 single pie crusts, or one double crust.

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