1/2 tbsp. yeast in 1/4 c. apple juice and 1/4 c. water
2/3 c. peanuts or cashews and 2/3 c. water
1 c. each: whole wheat and white flour
1/2 tsp. salt

1. Sprinkle yeast over water and apple juice heated to 115 degrees.

2. Blend 2/3 cup peanuts and 2/3 cups water until smooth. Place in bowl and add yeast mix.

3. Stir in the flour and salt. Place on board and knead lightly. If dough is a bit too soft, add more flour, but this will be more like a Bisquick dough.

4. Keep board well floured and roll out amount needed for very thin pie crust. Keep in mind this will double.

5. For pre-baked shell, roll very thin. Flute edges. Prick bottom. Let rise covered and bake at 400 degrees for 7 minutes. Keep crust in plastic wrap after baking. Makes three 9 inch double crust pies.