This turned out really well. I modified my cherry pie recipe. Before starting, put 1/2 cup shortening in the freezer to get cold. Then work on the filling, then the crust, then put it all together and bake it.
- 2 Tbsp quick-cooking tapioca
- Pinch of salt
- 1 Cup sugar substitute – I used 1/2 Stevia and 1/2 Agave nectar.
1/2 Cup sugar substitute is 1 Tbsp Stevia, and the other 1/2 Cup sugar substitute is 1/3 Cup Agave nectar.
- 3 Tbsp Maple syrup (the not-quite-sugar-free part of the recipe, but the maple syrup flavor is important, so *shrug*).
- 1/4 Cup water
Mix the things together in a small sauce pan, then heat over medium high heat until it’s boiling for a bit, stirring constantly. It’ll get pudding-y, which is great. I don’t like my pecan pie to be runny after it’s baked. Take it off the heat and add the next two ingredients in order. Then work on your crust.
- 1/2 Tsp vanilla extract
- 2 Cups chopped pecans + 1/2 Cup not chopped pecans (for decoration on top)
- 1 1/4 Cups gluten free flour. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour turned out great and was cheaper than other gluten free flours.
- 1 Tablespoons sugar substitute. I used Stevia, which has a conversion rate of 1/3 tsp -> 1 Tbsp sugar.
- 1/4 Tsp salt.
- 1/2 Cup cold vegetable shortening. The cold part is important. If it’s too warm it gets too melty and makes the crust seem wet so it sticks and won’t roll. Seriously, this makes a difference. Just put it in the freezer while you make the filling.
- 1 Eggs.
- 1/4 Tsp apple cider vinegar (not sure why but it was in the recipe I borrowed from.)
- Up to 3 Tbsp cold water.
Make it like a regular pie crust. Mix the dry ingredients together, then cut in the shortening using forks until you have pea sized pieces. Add the eggs and vinegar and mix some more. Then take one tablespoon at a time of the water and add it to a small part of the crust and mix it until it’s crust-like. Do that until you’ve gotten the whole crust. Then flour a table and roll it out to make your crust.
Bake at 350
Preheat the oven first. Put the crust in the bottom of your pie tin and flute the edge. Then put in the filling. Then delicately put on some decorative half-pecans in a pattern. Protect the crust with a ring of tinfoil around the edge. Bake for 20 minutes. Take the tin foil off and bake for another 25 minutes. Take it out and let it cool.