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Pecan Pie (Gluten-Free)

Press-in Crust recipe

Ingredients:
1 1/2 cups cup Jules Gluten FreeTM All Purpose Flour
1/2 tsp salt
1 tsp gluten-free vanilla extract
1/3 cup extra-virgin olive oil
3 Tbs milk, dairy or non-dairy (vanilla coconut, soy, almond or rice milk)

Directions:
Whisk together the flour and salt. Make a well in the middle of the mixture, and pour in the vanilla, oil and milk. Using a fork, stir the liquids into the dry ingredients, forming a crumbly mixture that is wet enough to stick together if you squeeze in your hand. If the mixture is too dry, add milk one teaspoon at a time.

Pour crust mixture into a 9-inch pie pan and press evenly across the bottom and up the sides of the pie pan, working from the center out.

Pie Filling recipe

Pecan Pie (Gluten-Free)Ingredients:
3 eggs
¼ cup Jules Gluten FreeTM All Purpose Flour
¼ tsp sea salt
1 cup corn syrup (dark is pictured here, but may use light) or brown rice syrup
¼ cup pure maple syrup
½ cup brown sugar
1/3 cup melted butter or Earth Balance® Buttery Sticks (non-dairy)
1 ¼ cup pecan halves

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Directions:
Preheat oven to 400F.

If using a traditional pie crust or the press-in crust, prepare in the pie pan and begin making the filling as follows.  If not using a pie crust, oil the pie plate well and continue with filling instructions below.

Beat the eggs, syrups and melted butter until well-mixed.  Add in the flour and salt, mixing until thoroughly incorporated and quite thick.

Lay the pecan halves on the bottom of the pie plate (on top of crust, if using) so that they cover the entire bottom of the plate.  Gently pour the syrup mixture on top, which causes the pecans to rise through the syrup and be spread throughout the pie.

Bake at 400F for 15 minutes, then reduce heat to 325 F and bake a further 35 minutes.  The pie should be set and not very jiggly at this point.  Remove to cool before cutting and serving.

Serve with ice cream or non-dairy topping, or plain.

Serves 8. 

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4 Responses:

 
Dani Jo
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Nov 2011 12:06:41 PM PST
Loved the pie... thought I'd never be able to have pecan pie again after my diagnosis...now I know differently!

 
Lauren
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
24 Apr 2012 5:46:56 PM PST
I attempted this pie last night and saw that the brown sugar was left out of the directions (I added it to the step with the syrups, eggs, and butter) and the filling never became "quite thick" as it states. Also, I followed the recipe exactly and the center of the pie was not even close to being done by the time was up. I left it in there a little longer but it never quite solidified :( When I went to go cut it today, I was very disappointed as the pie was not done! Needless to say it's back in the oven, and I'm trying to salvage it. I'll have to think of another way to make it successful for next time!

 
Lisa
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
17 Jun 2012 5:05:26 PM PST
The pie was good, but I wish the brown sugar was not left out of the directions.

 
Karen
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
10 Dec 2012 8:12:24 AM PST
To the person whose pie didn't solidify.... chop it up and put it in parfait glasses and call it a pecan cobbler! This happened to me one time with a regular pecan pie and I recooked it, but it still didn't solidify. I hated to throw it out since it was SO GOOD, so... cobbler it was. My friends/family had never heard of pecan cobbler and asked for the recipe!!! (shhhhh!)




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