Pecan Cinnamon Crust - cooking recipe

Ingredients

3/4 cup pecan halves
3/4 cup quick-cooking oats
3/4 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1 pinch salt
1/4 cup canola oil
3 tablespoons pure maple syrup

Preparation

Preheat oven to 350.
Lightly spray a 9 inch pie plate with non stick spray.
Toast pecans on cookie sheet for 7 - 10 mintues, or until the smell of nuts fills the kitchen.
Combine oats, flour, toasted pecans, cinnamon and salt in food processor or blender, and pulse until mixture becomes a coarse meal.
Pour in oil and maple syrup and pulse until wet and dry are just combined.
(I used a blender to pulse the dry, and then mixed in the oil and syrup by hand in a bowl so it wouldn't get stuck in the bottom of the blender).
Press the mixture into a prepared pie plate. I like to use the bottom of a glass to press the crust down evenly on the bottom and sides.
Bake for 10 minutes, then set aside to cool.
Fill with your favorite pie filling: mine is PUMPKIN.