I loved Gourmet magazine. Loved being taken to different localities around the world and educating myself as to how others lived and ate. The one issue I will not part with is the April 1990 issue. In it, is my most prized of recipes: Key Lime Pie with Almond Crumb Crust. Yes, I like most any kind of Key Lime Pie and will not turn down a graham-cracker crusted one, but if you have the time and especially if you have a food processor, why not take the time to whirl some zweiback toast, blanched almonds, and crush some key…

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