GLUTEN FREE PECAN PIE RECIPES

Steps:

• Preheat oven to 350°F. Place a baking sheet on the rack in the center of oven.
• For the pie crust: In a medium mixing bowl, combine flour, salt, and xanthan gum.
• With a pastry cutter, cut butter into flour mixture until the butter is small, no larger than the size of a pea.
• Add milk and combine. Use your hands to work the milk into the dough. Add additional milk if needed.Knead dough until it comes together. Form a ball with the dough.
• Place the dough ball onto a large piece of parchment paper and shape into a disc. Cover with a second piece of parchment and roll out into a 10-inch circle.
• Peel the top piece of parchment paper off, and invert into a greased pie pan. Flute the edges. Use your fingers to repair any tears in the crust, if needed.
• For the filling: In a medium mixing bowl, mix sugar, maple syrup, melted butter, eggs, salt, and vanilla. Add pecans and stir just until combined.
• Pour filling into the prepared crust. The pecans will float to the top as the pie bakes.
• Place the pie on the baking sheet and bake for 45-55 minutes until the center is set and the pie doesn’t jiggle when shook. Cover the pie with foil halfway through to keep the edges of the crust from burning.
• Remove the pie from the oven and cool completely before cutting.

Steps:

• In a food processor, pulse together 1/4 cup of the pecans, the flour, baking powder and 1/2 teaspoon of the salt. Add the 1/2 cup chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse to combine. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes. 
• On a lightly floured work surface, roll out the dough into a 12-inch round. Transfer to a 9-inch pie plate and cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes. 
• Preheat the oven to 400 degrees F. 
• Line the shell with foil and pie weights or dried beans and bake for 15 minutes. Remove the foil and pie weights, reduce the heat to 375 degrees F and bake for another 12 minutes. 
• 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. Cool the mixture slightly, about 5 minutes. In a medium bowl, whisk the eggs. Whisking constantly, add the sugar mixture into the beaten eggs. Stir in the remaining 2 1/2 cups pecans. Pour the filling into the crust and bake until set, about 25 minutes. 
• Cool the pie completely before slicing.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.