Gluten Free Pecan Pie

Ingredients:

Pie crust

• 1 ⅓ cups flour (We used Pamela’s All Purpose GF Flour blend)
• ½ tsp sea salt
• ½ cup cold butter, cut into cubes (We used Organic Valley Unsalted Cultured Butter)
• 3 tbsp ice water
• ½ tsp apple cider vinegar

Pie filling

• ⅔ cup coconut sugar
• ⅔ cup maple syrup 
• 3 tbsp butter, melted
• 3 large eggs, room temperature
• ¼ – ½ tsp sea salt, to taste
• 2 tsp vanilla extract
• 2 cups raw pecans

Instructions:

1. Preheat oven to 400°F

Crust

1. In a large mixing bowl, place 1 cup of the flour, ½ tsp salt, and mix. 
2. Place the chilled butter into the bowl with the flour. Use a fork or a pastry knife to work the mixture until the butter is evenly dispersed throughout the flour in pea size pieces. (Do not over-work, but if you do, chill the crust before you place it in the oven). 
3. Pour in the ice water and apple cider vinegar. Stir to form a ball. 
4. Use the remaining ⅓ cup of flour to dust the rolling pin and rolling surface. Use a minimum number of strokes to roll the dough out evenly to ¼-inch thick.. Place the dough in the pie dish.  

Filling

1. Mix together coconut sugar, maple syrup, melted butter, eggs, vanilla, and sea salt in a large bowl. Add pecans and stir. Pour into the prepared pie crust.
2. Bake pie in the preheated oven for twenty minutes. Reduce heat to 350°F for 25-30 minutes. 
3. After this, let your pie cool to room temperature, and it is ready to enjoy with some coffee!

Serves:  8-10

Submitted By Chris Bair

This is a family holiday favorite. We all look forward to this time because we know Naomi’s pecan pies are coming, and now you can too!