The way I do it, no, it's not really supposed to adhere together like a graham cracker crust. Depending on how thick the crust/crumb layer is, in theory the creamy goo should hold it together without any need for butter, if you pack the crumbs in firmly enough.

IN PRACTICE, yeah, you're probably going to have sugary crumbs left in the bottom of the dish when you serve the pie, but frankly, I'm cool with that. Just grab a spoon and sprinkle them over your slice - waste not, want not!

I have tried using melted butter to stick it together, but frozen melted butter is HARD to cut through when it's time to serve, and it didn't seem worth the effort.

HOWEVER!

If you go through the notes on the this post (I KNOW), several other people have run up against this same problem and tried various solutions. I believe someone added a tablespoon or two of molasses to the crumbs and found that tasted pretty good and held things together nicely, or at least that's what I'm remembering off the top of my head.

Gorman House, Braddon, 1940s. Gorman House was constructed in the 1920's as a hostel for government workers.

cane. can. cran. cranberry. hi <33