Friday, November 23, 2007

Maple Pecan Pie with Oat Crust Gluten Free

This pie was so amazingly fabulous. And the crust!! Words cannot describe how good this pie was. I would proudly carry it anywhere, knowing it would hold it's own against any other pie - even our now famous benchmark - gluten ones.

I was never a huge fan of pecan pie before, but this is now a staple for me. It was not as sweet as pecan pie usually is and so flavorful. Thank goodness I have a couple of pieces left in the fridge, otherwise I would have to make it again. (Here is the original
filling recipe for the Maple Pecan Pie .) I made a simple sugar instead of corn syrup, I thought it was perfect. You could use corn syrup, brown rice syrup, or whatever else makes you happy.

The crust is made of gluten free oat flour, so if you can't do oats you will have to substitute. And it is a bit of a heartier crust, but still flakes a bit. I might add a tiny bit more butter next time, but it was so good, I really might not change a thing too. The only things I changed was to add about 1/8 cup skim milk to the crust for moisture, I think it really needed that, and I used vinegar instead of lemon juice. Here is where I got the
original oat flour pie crust recipe. It makes one crust. Amazon.com is now carrying Cream Hill Estates Lara's Oat Flour, you can go directly there, or here for the oat flour.

Crust

1 1/2 cup oat flour (make sure certified gluten free)
1/2 cup tapioca flour
1 tbsp sugar
1/2 cup salted butter
1 egg yolk
1 tbsp cider vinegar
skim milk

Whisk oat flour, tapioca flour and sugar into a large bowl. Cut the butter into the flour mixture with fork, two knives, pastry tool, or food processor.

Add the egg yolk, vinegar, and milk to the flour mixture. Mix together until the mixture begins to hold together. Put in refrigerator for 10 minutes.

Form into ball and roll out dough between two pieces of wax paper. Place in pie plate. And bake pie according to directions.

Maple Pecan Pie Filling

3 large eggs
1/2 cup (packed) brown sugar
1/2 cup pure maple syrup
1/2 cup sugar
1/8 cup water
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
1 1/2 cups coarsely chopped pecans

Put prepared crust in freezer while preparing the ingredients (no more than an half hour). Preheat oven to 350.

Make simple sugar. Put 1/2 cup sugar and 1/8 cup water cook until sugar dissolves and it's a bit thick. I threw the butter in here to melt while I got the other ingredients ready.

Whisk eggs, brown sugar, maple syrup, salt, the sugar/butter mixture in bowl. Add chopped
pecans.

Put pie in oven and bake about 40 minutes, or until pie is set.

Cheers!!!

Gluten-Free Holiday Baking Event

7 comments:

Carrie said...

I am SO jealous!!! that looks delicious!!! Oh baby... this is going in the keeper file! An oat crust! Very inventive and i bet it was incredible!!! Thanks for sharing this!!

Mike Eberhart said...

That looks really good to me!
I have some certified GF Oats here - I just need to grind them into flour. I love maple, and I love pecans, so that pie is bound to be a hit.

shauna said...

Oh man, this sounds fantastic!

But um, this is hardly slacking....

I hope you had a great Thanksgiving.

mrs.naramor said...

I do not have a great recipe for pecan pie. Thanks SM!

Ornery's Wife said...

Wow. This looks really good! I haven't experimented too much with pie crust, since we have been wheat free, since I was never a big pie baker before. Actually, I have always had a hard time with the crust turning out right. I may have to try this out. Ornery LOVES pecan pie, and this might make a great "birthday cake" for him at the end of the month.
TM

Slacker Mom (aka Mrs. GF) said...

natalie - You will ike this one, it's not too sweet, it's perfect!!

TM - I am honored!! Let me know how it turns out!!

Mahndisa S. Rigmaiden said...

Thanks for posting this recipe. Although you did it a few years back, it is still blessing people to this day! I was looking for a pie crust recipe for sweet potato pie and low and behold I found yours! The only thing I had to do was to add a little more fat to keep the dough together after following the instructions and letting it sit for 10 minutes as you said. The fat I added was a little bit of coconut oil then I was able to roll out the dough on wax paper and deposit it into the pie pans. After some patchwork I egg washed the interior and pre baked the crust for 20 minutes before putting the filling in. It turned out excellent. Thanks again!!!!!

Get email alert when there is a new post.

Enter your email address: