This gluten and refined sugar free pecan pie is a super delicious take on the traditional version. It’s far less sugar-heavy, and has a rich, aromatic pecan frangipane as the filling. The gluten free pie crust is buttery and flaky, and completes what is an amazing gluten free fall dessert. (And there's a video where you can check out the step-by-step instructions!) NOTE: The prep time doesn't include the refrigeration time.
In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.
Sift together gluten free flour, coconut flour, xanthan gum, salt and coconut sugar.
Add the butter and toss it in the flour until all butter pieces are covered with it.
Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-size pieces and larger, ~1/3 inch size pieces.
Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 7 – 8 tbsp of water. The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.
Shape the pie dough into a disc (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.
For pecan frangipane filling:
In a bowl, mix all the ingredients together until you get a smooth mixture.
Assembling the pecan pie:
Pre-heat the oven to 350 ºF (175 ºC).
Remove the pie crust from the fridge, shape it roughly into a disc, and place it in between two pieces of cling film. The cling film pieces should be at least 3 - 4 inches larger than the pie dish diameter. They will stop the pie crust from sticking to the rolling pin and the surface underneath. And the pie bottom will be much easier to transfer into the pie dish!
Roll the pie dough out into a roughly circular shape, at least 2 1/2 - 3 inches larger than the pie dish. The dough should be about 3 mm thick.
Peel back the top layer of cling film. Slide the pie crust with the bottom cling film layer onto a plate. Turn the pie dish upside-down onto the plate, and then turn it around (basically the same procedure as turning a bundt cake onto a plate). The bottom cling film layer should not be on top – do not remove it yet!
Carefully shape the pasty so that it's snug against the pie dish sides. The cling film should keep it from tearing.
Remove the cling film and cut away the excess pie dough.
Decorate the edges with a fork (you can also crimp them – get creative!).
Transfer the pecan frangipane filling into the pie dish and smooth out the top.
Decorate the top with whole pecans (see video).
Egg wash the pie crust edges (with a lightly whisked egg).
Mix 1 tbsp maple syrup and 1 tbsp milk into the remaining egg and brush the mixture across the whole pecans on top.
Bake in the pre-heated oven at 350 ºF (175 ºC) for 30 minutes, or until golden on top and an inserted toothpick comes out only slightly dirty.
Allow to cool and enjoy!
The gluten & refined sugar free pecan pie keeps well covered with cling film in a cool dry place for about 3 to 4 days (good luck not eating it in a day).1
Recipe by The Loopy Whisk (www.theloopywhisk.com).