I wanted to make this from the scratch, like everything else that I make. I wanted to create my own flour by mixing potato flour, tapioca flour, rice flour, xantham gum etc. Which meant I should have tried this pie at least 3 times before I made for 10 guests on Thanksgiving. And I didn’t have time or people to try it with. So I had to buy ready mix flour. I used Gluten Free Pantry Perfect Pie Crust. May be next time I will make my own flour! As per other online sources you can make your own Gluten Free Flour with 1 cup super fine rice flour, 1/4 cup potato starch, 1/4 cup tapioca starch and 1 teaspoon xanthan gum.
Word of caution for this pie: It’s meant to feed 8 but turns out to be so incredibly yummy that it feeds only 4 people. And it’s very natural for your well behaved guests to turn into monsters and have riots over this pie. So please make EXTRA.
Ingredients for the Pie Crust:
- 16 oz (1 pkt) Gluten Free Perfect Pie Crust
- 16 tbsp butter, divided, cold and cut into little pieces. You may use 1/2 shortening and 1/2 butter, but remember this is holiday meal and butter makes everything better!
- 1/2 tsp baking soda
- 2 eggs, lightly beaten
- 1 tsp vinegar (I used lemon juice)
- 1 tbsp ice water
- 1 egg white
- 1/4 tsp salt
- 1 tsp sugar. I like the pie crust with just a hint of sweetness, you may add more.
Ingredients for the filling:
- 3 cups halved pecans, we like lots of pecans in our pie!
- 3/4 cup pan cake syrup. I did not find corn syrup in the stores may be it was over. So I used pancake syrup which was made of corn, was with maple flavor and caramel color. This gave the pie nice appetizing caramel color and maples flavor, guess thats what made it a winner. I used Nice Original Pancake Syrup, which I think is some white labeled brand. Which means any syrup will be as good.
- 3/4 cup packed brown sugar
- 1 tsp vanilla
- 2 tbsp butter, melted
- 3 large eggs
Method for Pie Crust:
- Dry mix flour, baking soda, sugar and salt.
- Add butter.
- Add beaten eggs, vinegar and water, knead it well. This needs lot of strength. Use food processor if you have, I don’t so I do my kneading workout and payback for eating a huge piece of that pie.
- Divide the dough in two balls and wrap them separately in plastic wraps. Refrigerate one for at least 30 minutes for this pie and freeze another for later use.
- Take the dough out of refrigerator and knead it again.
- Clean the kitchen counter and dust it with some tapioca starch or rice flour. Roll a large, 1/4″ thick circle out of the dough with the help of a rolling pin.
- Lift it and place it in a pie dish without stretching. Cut the excess and pinch it to give some design at the edges.
- Refrigerate the pie crust for 30 minutes, this will allow it to shrink and there wont be any shrinkage or slipping while the pie is being baked.
Method for filling and the pie finale:
- Heat the oven to 350deg F.
- While the pie crust is cooling in the refrigerator, prepare the filling mix.
- Beat the eggs lightly and add all the other ingredients.
- Take out the pie crust and brush it with the egg white.
- Pour the filling in the pie crust.
- Bake the pie for 45 to 50 minutes.
- Let it stand for 5 minutes when its ready.
- You can fridge it and eat it later. However warm it and serve it with whipped cream.
- Best way to eat it is, eat it when it’s just out of the oven. You can put it in the oven when you sit for dinner and serve after dinner!
- Sorry I don’t have any pictures of served pie, I didn’t want to risk my piece of pie of the picture!!