2010 Sol Grains All Rights
Reserved
Gluten-free Pecan
Pie
Ingredients
Short Crust Pastry:
Lyle's Golden Syrup. It is hard to find, but well worth the effort.
Any other corn-syrup will also work, as well as maple syrup.
- 3/4 cup sprouted rice flour
- 1/2 cup quinoa flour
- 1/2 tsp salt
- 1 TBS granulated sugar
- 7 TBS unsalted butter, chilled and cut into 1/2 inch pieces
- 1/3 cup ice water
- scant 1 cup dark brown sugar
- 2/3 cup agave syrup (light or dark)*
- 1 TBS rum or bourbon
- 4 TBS unsalted butter
- 3 large eggs
- 1/4 cup cream
- 1/4 tsp salt
- 2 cups pecans, coarsely chopped
Lyle's Golden Syrup. It is hard to find, but well worth the effort.
Any other corn-syrup will also work, as well as maple syrup.
Preparation
Short Crust: In a food processor or electric
bowl-mixer, combine the flour, sugar and salt. Add the pieces of butter and
process until the mixture resembles coarse meal. With mixer/processor running,
slowly pour in the water until the dough comes together. A little more water is
better than not enough with this flour. Don't worry about over-mixing. Preheat
the oven to 325 degrees F.
Gather the dough into your hands and form into a flat disk. Use a movable work surface and dust it with some quinoa flour (I like to use a stiff piece of cardboard that is a few inches larger than the pie crust and wrapped with wax paper). Place the disk in the center, sprinkle with a little flour and start rolling it into a 12 inch circle. Always roll from the center outwards as you turn the pastry a quarter turn. Keep sprinkling a little flour on top to prevent sticking. Then, using a long, thin knife or icing spreader between the board and dough,loosen the dough so that you can gently slide it onto a 9 inch pie plate. Tuck the overhanging pastry under itself and crimp the edges with your fingers. Place on center oven rack and bake for no more than 15 minutes at 325 degrees (300 if using a glass dish). Remove from oven and cool on a wire rack while you make the filling.
Pecan Filling: In a large saucepan, heat the brown sugar, syrup, rum, and butter until boiling, stirring constantly. (If heated properly, you will see a good amount of lighter colored foam come to the top.) Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs. When the boiled syrup has cooled, beat in the eggs, salt, and cream.
Evenly distribute the chopped pecans over the bottom of the pre-baked pie crust. Then pour the filling evenly over the nuts. Take a spoon or rubber spatula and carefully "dunk" any pecan pieces that look dry. If all pecan pieces look wet with the syrup before you bake, results will be better. Bake at 350 degrees for 15 minutes without a pie shield. Then bake another 25 minutes with a pie shield to prevent the crust edge from over-browning. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
Gather the dough into your hands and form into a flat disk. Use a movable work surface and dust it with some quinoa flour (I like to use a stiff piece of cardboard that is a few inches larger than the pie crust and wrapped with wax paper). Place the disk in the center, sprinkle with a little flour and start rolling it into a 12 inch circle. Always roll from the center outwards as you turn the pastry a quarter turn. Keep sprinkling a little flour on top to prevent sticking. Then, using a long, thin knife or icing spreader between the board and dough,loosen the dough so that you can gently slide it onto a 9 inch pie plate. Tuck the overhanging pastry under itself and crimp the edges with your fingers. Place on center oven rack and bake for no more than 15 minutes at 325 degrees (300 if using a glass dish). Remove from oven and cool on a wire rack while you make the filling.
Pecan Filling: In a large saucepan, heat the brown sugar, syrup, rum, and butter until boiling, stirring constantly. (If heated properly, you will see a good amount of lighter colored foam come to the top.) Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs. When the boiled syrup has cooled, beat in the eggs, salt, and cream.
Evenly distribute the chopped pecans over the bottom of the pre-baked pie crust. Then pour the filling evenly over the nuts. Take a spoon or rubber spatula and carefully "dunk" any pecan pieces that look dry. If all pecan pieces look wet with the syrup before you bake, results will be better. Bake at 350 degrees for 15 minutes without a pie shield. Then bake another 25 minutes with a pie shield to prevent the crust edge from over-browning. Remove from oven and cool on a wire rack. Serve warm or at room temperature.
