Gluten Free Pecan Pie

Using The Really Great Food Company All-Purpose Flour





Pie Crust

  • 2 cups RGF All-Purpose Flour
  • 4 tablespoons butter or butter replacement
  • 2 tablespoons sugar
  • 1/4  cup seltzer water or ice water


  • 1 1/2 cups pecan pieces
  • 3 large eggs or Namaste egg replacer
  • 1 cup sugar
  • 3/4 cup light or dark corn syrup
  • 2 tablespoons melted butter or butter replacement
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  1. For crust, combine flour, butter and sugar until sand-like texture.
  2. Add water or seltzer to dough. Combine
  3. Roll out dough onto plastic wrap.
  4. To form the pie shell, roll the dough into a 14″ round. Wrap around rolling pin and and carefully unroll over 9″ pie plate.
  5. Fit into pie plate and use kitchen shears to trim to slight overhang, fold under and seal to form a rim. Crimp with fingers.
  6. For filling, spread pecans in a single layer on a baking sheet. Bake at 350* for 8-10 minutes or until toasted.
  7. Stir together all additional filling ingredients in a bowl, then stir in pecans. Pour filling into pie shell.
  8. Bake at 350* for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.
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