I saw this recipe on the Food Network and hacked it gluten free. I made the same crust as I use for my pecan bars and it is really amazing! There's no corn or rice syrup in this one. Just look at this crust!!! No one would even guess it's gluten free!
Pie Crust – (This crust recipe fits the smaller sheet pan. If you're making a larger one double the recipe)
1 ½ sticks (3/4) cup cold butter cut into cubes. Place in freezer for a few minutes.
1 ½ Cups of Bob Red Mills 1 To 1 GFree Baking Flour or gfjules gluten free flour (GFJules.com)
2/3 cup organic brown sugar
1 Tsp kosher salt
Preheat oven to 325 degrees F
In a food processor add flour, sugar, salt and pulse, add in cold butter and pulse until it’s like pea size, add in 2 TBS COLD water and 1 TBS potato vodka or tequila (this makes it flakier, if you don’t have it or don’t want to add just add a little more of the cold water).
Press dough into a small sheet pan. I used my smaller Pampered Chef sheet stone.
**Notice: I cut the recipe in half to fit the smaller sheet pan - if you're using a larger one do the full recipe.
2 cups firmly organic packed dark brown sugar – 1 for the smaller cooking sheet
1 cup organic granulated sugar - ½ for smaller sheet
4 large eggs – 2 for smaller
2 sticks (1 cup) unsalted butter, melted -1 Kerigold grass fed for smaller sheet
1/4 cup almond milk - 1 TB
1/4 cup Bob Red Mills 1 To 1 gfree flour – 1 TB
4 teaspoons finely grated lemon zest plus 6 tablespoons lemon juice - 2 plus 3 for smaller sheet
1 tablespoon vanilla extract - 1tsp for smaller sheet
2 cups chopped pecans plus 3 cups pecan halves – 1 cup chopped pecans for smaller sheet. 1 ½ cup pecan halves for topping.
1. Spray a 17-by-12-inch rimmed baking sheet with nonstick cooking spray. I also used some parchment paper.
2. In a large bowl, whisk together the brown sugar, granulated sugar and eggs until incorporated. Stir in the butter, milk, flour, lemon zest and juice, vanilla and 2 cups chopped pecans until combined.
3. Pour the mixture into the unbaked pie crust. Arrange the pecan halves on top of the pie. Bake until the crust is golden brown and the filling is set but still a little loose in the center (it will set as it cools), about 45 to 50 minutes depending on your oven. I baked this in my new Breville Smart oven and it got a little done at 50 min so next time I’m taking it out at 45 min. Serve warm with ice cream or at room temperature.
Titan says Merry Christmas to all!
Eat Well, Stay Well!
Gluten Free Lady