Blend all ingredients together until well mixed, then work with hands until you can make a ball as for pie dough.

Press down with hands until evenly distributed, making dough about 1/2-inch thick. This recipe fills two pie pans depending on their size. Prick dough with fork and tine mark around edge.

Bake in slow (275°F) oven for 1 to 1 1/4 hours (tops do not brown).

Cut in pieces of desired size while warm. If using round pans, cut into wedges. For square pans, cut into fingers. Cool, then remove from pan.

Variation: Sprinkle some granulated sugar on top after baking.

Submitted by: Kathy Russell