Ingredients

1 C. almonds
1/2 C. pecans
1/3 C. chopped pitted soft dates
3 Tbsp. water

Cooking Instructions

In separate bowls, cover almonds and pecans with water and let soak for 8 to 12 hours. Drain and rinse. In a food processor, grind almonds to a consistency of moist meal. Place in a bowl and set aside. Grind pecans in the same way and stir in with the almond meal. Blend dates and water until smooth. Stir into the nut mixture and mix well. Shape into a ball and place on a 12 waxed piece of paper. Top with another piece of waxed paper. Roll out dough into an 11 diameter. Carefully remove the top piece of waxed paper. Invert pie crust into an oiled 9 pie plate and press down gently. Trim the edges. Place crust in a preheated oven at 250 degrees. Turn off heat immediately and let the crust sit until it is dried, about, 30 minutes.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)