I had long believed pecan pie to be a very complicated thing to bake but I am happy to report that I was very wrong. Using a recipe adapted very easily for a gluten free diet from my go to resource for delicious food, Smitten Kitchen, I made what I think may be my favourite pie ever. The recipe for the pie crust has an unusual proportion of butter to flour but creates an amazing pastry that works unbelievably well with gluten free flour. The filling is simplicity itself and although I always though this pie should be served warm with cream it is actually ten time better cold, so if you have the patience to allow this cool for a few hours once it is out of the oven the wait will be worth it.
Gluten Free Pecan Pie adapted from Smitten Kitchen
155 grams Dove’s Farm gluten free plain flour mixed with 1 1/2 teaspoons of pysllium husk
1 1/2 teaspoons caster sugar
115 grams cold salted butter
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed
3 ounces of butter
1 cup packed dark brown sugar
3/4 cup golden syrup
225 grams pecan halves
1 teaspoon apple cider vinegar
1 tablespoon bourbon or whiskey
2 teaspoons vanilla extract
3 large eggs
For the pastry
Butter a deep sided 9″ loose bottomed pie dish
- Stir the GF flour, pysllium husk and caster sugar together in a bowl.
- Grate in the cold butter and use your fingers to rub together to the breadcrumb stage.
- Stir in some of the cold water, keep adding and mixing with a fork or your fingers until the pastry comes together in a smooth ball, you may not need all the water.
- Wrap the pastry in cling film and place in the fridge to chill.
- Remove the pastry from the fridge while you butter your pie dish. This recipe makes enough for a 9″ pie but my pie dish is quite shallow so I got one 9″ and two 3″ pies out of this recipe.
- Role out the pastry between two floured sheets of baking parchment and use the bottom sheet of baking parchment to carry the pastry to to the pie dish, lower the pastry in and press in to place with your fingers, patch any tears or cracks that form.
- If you want to par- bak the shell line the pastry shell with more baking parchment and fill with baking beans.
- Place in a preheated oven ( Gas 6, 400f, 200) for 20 minutes, remove from the oven and take out the paper and baking beans and allow to cool a bit before filling.
- If you do not want to par-bake the shell place the pastry lined pie dish in the fridge until your filling is ready.
- I have tried this pastry shell both ways and I feel it works better if you do not par- bake the shell. I found that the filling leaked through even the most minute crack in the baked shell and meant that the finished pie was glued with caramel to the pie dish.
For the filling and to bake the pie
Pre Heat oven: Gas 4, 350°f, 180°, gas .
- Roast the pecans by spreading them on a baking sheet and toasting in the oven for 10 minutes
- Place the butter, brown sugar and golden syrup in a saucepan over a medium heat and allow the butter to melt, bring to a simmer and cook for 2 minutes.
- Remove the pan from the heat pour the mixture in to a bowl before stirring in the cider vinegar, vanilla essence, whiskey (or bourbon) and toasted pecan nuts.
- Set aside and allow to cool for ten or so minutes before adding the eggs
- Once cooled slightly stir or use a hand whisk to mix in the eggs, one at a time.
- Pour the mixture in to prepared pie shell and place in the pre heated oven
- Bake for 40 to 45 minutes until the edges are set and the centre is just firm to the touch but not completely set. By that time your house will smell delicious.
Cool the pie in the dish on a rack before removing from the dish and serve either warm with cream or ice cream or cold, I recommend cold.