I like to substitute some nut flour or fine nut meal for some of the flour. I nearly always use this when making cherry or peach pies and sometimes add a bit of almond extract to the filling. If I can't find almond meal or flour, I will grind the nuts in an old-fashioned nut-mill. This finely chops the nuts and makes a crust that doesn't roll well, but works when pressed into place with one's hands. I then crumble additional dough and sprinkle with sugar as a top crust for the pie. If you use pecans or walnuts, the crust is wonderful for an apple pie.

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