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holiday essentials: gluten-free pecan pie

Recipe by
Andy Anderson !
Wichita, KS

Put this together for our Holiday Open House on 12/19, and it was such a big hit that I thought it deserved posting. This was made for the holidays; however, I will be placing it into my rotation folder, and making it all year long. FYI: This pie is gluten free but tastes soooo yummy. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 15 Min
cook time 50 Min
method Bake

Ingredients For holiday essentials: gluten-free pecan pie

  • PLAN/PURCHASE
  • THE CRUST
  • 1 1/2 oz
    walnuts
  • 5 1/2 oz
    almond flour
  • 1 1/4 tsp
    baking powder
  • 1/2 tsp
    salt, kosher variety, fine grind
  • 1 - 2 pinch
    ground cinnamon
  • 7 Tbsp
    sweet butter, unsalted, in cubes, cold
  • 2 1/2 oz
    cold water
  • THE FILLING
  • 7 Tbsp
    sweet butter, unsalted
  • 6 1/2 oz
    maple syrup
  • 4 oz
    coconut sugar
  • 1/2 tsp
    salt, kosher variety, fine grind
  • 1 tsp
    vanilla extract
  • 2 lg
    eggs, room temperature
  • 9 oz
    whole pecans

How To Make holiday essentials: gluten-free pecan pie

  • 1
    PREP/PREPARE
  • 2
    You will need a food processor, ovenproof pie plate and saucepan, to make this recipe.
  • 3
    The Butter and Water You need to cut the butter up into small cubes, and stick them into the refrigerator, or freezer for about 20 minutes. In addition, you want ice-cold water. As a matter of fact, I even put the almond flour into the fridge. The goal here is to keep all the ingredients nice and cold, so that when you add the butter, the cold ingredients will prevent the butter from melting into the flour.
  • 4
    I am using walnuts in the gluten-free crust; however, I have also used pecans and walnuts with equal success.
  • 5
    Gather your ingredients (mise en place).
  • 6
    THE CRUST
  • 7
    Place a rack in the middle position and preheat oven to 400f (205c).
  • 8
    Add the walnuts, almond flour, baking powder, cinnamon, and salt to a food processor fitted with an S-blade. Use one-second pulses until the walnuts are ground up and combined with the other ingredients. Add the cold butter cubes and use one-second pulses until the butter has broken up into small bits. It should look a bit like cornmeal. Set the food processor to low, and slowly add cold water until the mixture comes together as a dough. The amount of water will depend on your ingredients, you might need a bit more or less. Roll into a ball, cover in cling wrap, and stick in the fridge for about 20 minutes. Remove from the fridge and roll out to about a 10-inch (25.5cm) circle. Add the dough to your pie plate and shape it with your fingers.
  • 9
    This is not your typical dough, so do not be frustrated if it tears; simply use your magic fingers to repair it.
  • 10
    Dock the crust, cover with a piece of parchment paper, and fill with pie weights.
  • 11
    Pie weights can be actual ceramic weights (like what I am using), or they could be things like dry rice or beans. Their purpose is to keep the crust from puffing up during the baking process.
  • 12
    Place in the preheated oven and bake for 20 minutes.
  • 13
    Remove the weights and parchment paper, lower the oven temperature to 375f (190c), and bake for an additional 15 minutes, or until the crust begins to brown.
  • 14
    THE FILLING
  • 15
    Add all of the ingredients, except the eggs, pecans, and vanilla extract, to a saucepan over medium heat. Stir until the butter melts and the ingredients are mixed together. Bring up to a lively simmer and stir for 8 – 10 minutes.
  • 16
    Remove from the heat and allow to cool down for about 20 minutes.
  • 17
    Meanwhile, whisk the eggs and vanilla together in a large mixing bowl. When the filling is sufficiently cool, add it to the bowl, and whisk until combined. Add the pecans and stir to combine.
  • 18
    Pour the contents into the pie shell and bake in a preheated 375f (190c) oven with a rack set in the middle, for about 30 minutes, or until fully cooked and beginning to brown.
  • 19
    PLATE/PRESENT
  • So Yummy
    20
    Allow to fully cool before serving. Enjoy.
  • Stud Muffin
    21
    Keep the faith, and keep cooking.

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