Gluten-free pecan pie

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 634, total fat 34 G., saturated fats 5 G., proteins 7 G., carbohydrates 80 G., fiber 5 G., cholesterol 31 mg, sodium 345 mg, sugar 17 G.

This pecan pie is one of the few proofs that gluten-free baking can be better than regular baking. This recipe makes the classic shortcrust crust you'd expect in such pies, and maple syrup and coconut sugar replace refined sugar and corn syrup.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pie

2 and 3/4 cups pecan halves, coarsely chopped
1 cup gluten-free flour mix
1 teaspoon baking powder
1 teaspoon of salt
3/4 cup + 1 tbsp unsalted butter or non-hydrogenated shortening
(0.5 cup cut into small pieces and cool)
1/4 cup ice water
0.5 cup coconut sugar
0.5 tbsp. maple syrup
2 tsp vanilla extract
2 large eggs at room temperature

Gluten-free flour mix

3 cups (435 g) white rice flour
1.5 cups (187 g) tapioca flour
3/4 cup (123 g) potato starch
1 tbsp (8 g) xanthan gum
1.5 tsp. (5 gr.) salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: gluten-free flour, pecans, coconut sugar

Cooking the dish according to the recipe:

In a food processor, combine 1/4 cup nuts, flour, baking powder, and 0.5 teaspoon salt. Add 0.5 cups chilled butter and pulse until coarse crumbs form, about 5 seconds. Sprinkle with ice water and pulse until the dough is smooth. Wrap the dough in plastic wrap and form into a disk. Freeze for about 15 minutes.
On a lightly floured work surface, roll the dough into a 12-inch (30-cm) circle. Transfer the dough to a 9-inch (22-cm) pie pan and trim off any excess, leaving a 1-cm (0.5-inch) overhang. Fold the edges of the dough under with your fingers and pinch to seal. Prick the bottom of the pan with a fork and refrigerate for 15 minutes.

Preheat oven to 200°C.
Line a baking pan with foil, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the foil and weights, reduce the heat to 190°C (375°F), and bake for another 12 minutes.
Meanwhile, in a medium saucepan with a heavy bottom, combine the remaining 5 tablespoons butter and 1/2 teaspoon salt with the coconut sugar, maple syrup, and vanilla and heat over medium heat until smooth. Cool slightly, about 5 minutes.
In a medium bowl, beat the eggs. Beating constantly, add the sugar mixture. Stir in the remaining 2.5 cups of nuts. Spread the filling over the crust and bake until set, about 25 minutes. Let the pie cool completely and slice.

Gluten-free flour mix:

In a large bowl, combine rice flour, tapioca flour, potato starch, xanthan gum, and salt.