Thanksgiving pie – gotta have it. Posted my go-to pumpkin pie recipe last week.  Here is another classic pie. This is is my favorite pecan pie recipe; been making it for a long while and I have shared the recipe before but not on this blog; right out of Betty Crocker, just now with a gluten free crust.  I add an extra quarter cup pecans to make the pie a bit fatter and I always use dark Karo syrup; it is really the only one you should use if you want a great result.

I don’t need a whole pie so I am thinking of making a half batch of filling for four flat bottom tartlets filled with pecan yumminess. Just a thought if you don’t want a whole big pie.  I think my tartlets would be baked in 30-35 minutes.  I’ll let you know how the tartlets turn out.

Pecan pie is awesome on its own but is also great with some whipped cream or vanilla ice cream.  A classic never goes out of style.  I wanted to get the post up so you can have it on Thursday; it looks just like pecan pie should; rich, dark and nutty.

Angie’s GF Pecan Pie 

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions:Spray 9 inch metal pie pan with cooking spray, dust with white rice flour.  I don’t usually bother with this but feel free to take this extra caution.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you get the rest ready.

Filling:

3 large eggs

2/3 c sugar

½ tsp salt

1/3 cup very soft or melted butter

1 cup dark corn syrup

1 1/4 cups pecan halves

Sprinkle of cinnamon

Directions: Beat eggs, sugar, salt, butter and corn syrup until well mixed, can use a hand held mixer.  Stir in pecans and a sprinkle of cinnamon.

Roll out pie crust between the two sheets of wax paper; try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with pecan mix.  Bake in a preheated 375 degree oven for 40-50 minutes until set.  Cool at least 1 hour before serving at room temperature or chilled.

 

Brown Rice Flour Mix (same as King Arthur’s gf flour blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour