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This pecan pie is all the proof you need to determine that gluten-free can result in better-than-regular baked goods.
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The recipe delivers that classic, flaky piecrust you've come to expect and swaps in maple syrup and coconut sugar for refined sugars, like corn syrup and white sugar.
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In a food processor, pulse together 1/4 cup of the pecans, the flour, baking powder and 1/2 teaspoon of the salt.
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Add the 1/2 cup chilled butter pieces and pulse until coarse crumbs form, about 5 seconds.
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Drizzle in the ice water and pulse to combine.
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Wrap the dough in plastic wrap and flatten into a disk.
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Freeze until firm, about 15 minutes.
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On a lightly floured work surface, roll out the dough into a 12-inch round.
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Transfer to a 9-inch pie plate and cut the excess dough to leave a 1/2-inch overhang.
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Using your fingers, roll the dough edge under and crimp.
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Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
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Preheat the oven to 400 degrees F.
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Line the shell with foil and pie weights or dried beans and bake for 15 minutes.
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Remove the foil and pie weights, reduce the heat to 375 degrees F and bake for another 12 minutes.
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Meanwhile, in a heavy-bottomed medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the coconut sugar, maple syrup and vanilla over medium heat until melted and smooth.
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Cool the mixture slightly, about 5 minutes.
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In a medium bowl, whisk the eggs.
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Whisking constantly, add the sugar mixture into the beaten eggs.
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Stir in the remaining 2 1/2 cups pecans.
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Pour the filling into the crust and bake until set, about 25 minutes.
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Cool the pie completely before slicing.
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22
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
