Yield: 1 9″ pie
Ingredients:
Carrie’s Gluten Free Pie Crust
1 1/2 cups gluten free flour mix
1 cup rice flour
1/2 cup oat flour
3/4 tsp. unflavored gelatin
1 1/2 tsp. sea salt
1 cup(8 oz.) unsalted, cold butter, cut into cubes
for the filling:
6 Tbsp. unsalted butter, cut into small cubes
1 cup packed, dark brown sugar
1/2 tsp. sea salt
3 large, organic eggs, room temperature
3/4 cup maple syrup
1 Tbsp. pure, vanilla extract
2 cups(8 oz.) pecans, toasted and chopped
Instructions:
For the pie crust:
Cut the butter into cubes and place in the freezer for about 30 minutes. In the work bowl of a food processor, fitted with the metal blade, pulse the gluten free flour mix, rice flour, oat flour, unflavored gelatin, and the sea salt. Place in the freezer for 15 minutes to get good and cold.
Remove the work bowl from the freezer and give it a pulse or two. Add the butter and pulse until the mixture resembles coarse meal or grainy sand. Add about 10 tablespoons of water, one tablespoon at a time. Pulse after each addition. You want the dough to just come together to form a ball. If you add too much water you will have a wet, sticky dough – and you don’t want that. Refridgerate for at least 30 minutes.
Preheat oven to 375°F.
On a lightly floured work surface (I use a marble slab), roll pastry into a 14″ disc and 1/8-1/4″ thick. Carefully wrap disc around your rolling pin and place in your into your pie dish. Decorate the edges of the dough either by crimping with your fingers or with the back of a fork. Using a fork, prick the dough about 20 times to prevent air bubbles. Line pie crust with heavy duty foil and place in the freezer for 30 minutes.
Remove pie crust from the freezer and fill the dish with pie weights or pennies. Place on a rimmed baking sheet and bake for 14 minutes. Carefully remove foil and bake for an additional 7-10 minutes. Set aside.
This can be done a day in advance. Cover tightly and keep at room temperature.
For the Filling:
Reduce oven temperature to 275°F.
While the pie crust is baking, place 1 cup of maple syrup in a heavy duty sauce pan with a candy thermometer attached. Simmer until thermometer reaches 225°F. In a medium, glass bowl, combine the butter, dark brown sugar, sea salt, and vanilla. When maple syrup is ready, pour into the bowl and whisk until all is combined.
Beat eggs in another bowl. temper the eggs by adding a 6 tablespoon (1 tablespoon at a time) to the beaten eggs. Once combined, add the egg mixture to the maple syrup/sugar mixture. Add the vanilla. Mix in the pecans and pour entire contents into the parbaked pie shell.
Bake 50-60 minutes or until the center feels soft when gently pressed. Place on a wire rack and cool to room temperature. We like it topped with vanilla ice cream!
- Recipe courtesy of Susan Salzman