Cynthia Kanitas from Indianapolis, Indiana mentioned to Penelope, “Something my mother once told me about making a fruit pie also turned out to be true of marriage. She said that, ‘If you feel things might be bubbling up on the inside, even though the outside doesn’t look like it’s about to burn, trust your instincts, turn down the heat and walk away for a little while. The thing will sort itself out.’”

No-Bake Craham Cracker Pie Crust

Use graham crackers, gingersnaps, biscotti or chocolate wafers (with chocolate wafers, use 2 cups of crumbs)

• 1½ cup crumbs
• 2 tbs sugar
• pinch of salt
• ½ cup unsalted butter, melted

Combine the crumbs, sugar and salt in a mixing bowl and toss together. Add the butter and stir vigorously until blended.

Use your fingers to press and pat the mixture over the bottom and sides of a 9 inch pie pan.

(If you insist on making life more difficult, preheat the oven to 325° and put the pie crust in for 8 mintues. Cool completely before filling.)

Makes one 9 inch pie shell.

Adapted from Pies & Tarts, The Williams-Sonoma Kitchen Library, 1992 Weldon Owen Inc.