Sunday night: armed with this Gluten Free Maple Pecan Pie, Jesse and I were on route to our friend’s for dinner. Then halfway down the road we suddenly realised our dessert was at home on the kitchen bench. Agh!
Luckily all was not lost and this Maple Pecan Pie became Monday night’s dessert. I also sent a photograph of the pie to prove to our friends that our dessert was real.
The recipe is so simple and the pie tasted so good that I’ve just polished off a second piece. Hope you like it too.
Thanks for reading
- 1¼ cups gluten free plain flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into 1cm cubes
- 3 tablespoons cold water
- 2 cups maple syrup OR maple flavoured syrup
- 2 large eggs, lightly beaten
- ¼ cup firmly packed brown sugar
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1½ cups (185g) pecans, coarsely chopped
Using the stand mixer with the paddle attachment, stir together the flour, sugar and salt in the mixer bowl.
Add the butter and toss with a fork to coat with the flour mixture before mixing on medium-law speed until the mixture resembles coarse cornmeal and the butter pieces no bigger than small peas. Add the water and mix on low speed just until the dough pulls together.
Transfer the dough to a work surface lightly dusted with plain flour and flatten into a disk with 6-8 gentle taps of the rolling pin then roll out into a round circle about 30cm in diameter and 3mm thick to make one single pie crust.
Carefully transfer the dough to a 9 inch (23cpie pan without careful stretching it, and pat it into the bottom and sides of the pan. Trim the edge of the dough leaving a ¾ inch (2cm) overhang. Then fold the overhang under itself and pinch it together to create a high edge on the pans rim.
Refrigerate or freeze the pie base until firm, for approximately 30 minutes. Meanwhile preheat the oven to 190°C.
Retrieve the pie shell from the fridge/freezer and cover with a sheet of aluminium foil large enough to hang over the sides, patting it into the bottom and up and over the sides of the dough. Cover the bottom of the shell with a generous layer of pie weights or raw short-grain rice.
Then partially bake the pie base for 20 minutes. If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold. The total baking time should be no longer than 25-30 minutes. Transfer the pie base to a wire rack to cool and reduce the oven temperature to 180°C.
In a saucepan over medium-high heat, bring the maple syrup to a boil and boil for 8-10 minutes to reduce. Remove from the heat and pour into a heatproof measuring jug. Note: the syrup should be reduced to 1½ cups (375g). Let cool to room temperature before proceeding.
In a bowl, stir together the eggs, brown sugar, reduced maple syrup, salt, butter and vanilla essence until well mixed. Add the pecans and stir well. Pour into the partially baked pie base, making sure the pecans are evenly distributed.
Bake the pie until the centre is slightly puffed and firm to touch, 30-35 minutes. Transfer to a wire rack and let cool until just slightly warm before serving. Serve with whipped cream or ice cream as desired.