Gluten free Pecan pie

As part of my Great British Bake Off bake along challenge, I decided to make this pecan pie. I have never had pecan pie before but I have so say this is now my favourite!

Serves 8

Ingredients:

Pastry:

  • 225g gluten free plain flour (I used Doves Farm)
  • 2 tablespoon icing sugar
  • 1 teaspoon xantham gum
  • pinch salt
  • 100g butter/ margarine
  • 1 egg
  • water to bind

Filling:

  • 80g pecans, chopped
  • 65g light brown sugar
  • 65g caster sugar
  • 225g brown rice syrup (I used Biona)
  • pinch salt
  • 2 eggs
  • 40g butter/margarine
  • 1/4 teaspoon vanilla essence
  • additional pecans to decorate the top

Method:

Make the pastry:

  1. Sift the flour, icing sugar and xantham gum.
  2. Add the salt
  3. Add the butter and rub this in using your finger tips until you achieve a sandy texture.
  4. Add the egg.
  5. Bind the dough together adding small amounts of water at a time.

  1. Preheat oven to 175C (160C fan).
  2. Roll the dough between two sheets of cling film thinly and line a 23cm pie dish. Trim the edges with a sharp knife.
  3. Put the sugar and syrup in a pot and bring to a boil. Remove from the heat and set aside to cool down.
  4. In a separate bowl whisk the eggs. Once the syrup has cooled add the syrup into the eggs whilst whisking.
  5. Add the butter, vanilla and salt. Continue whisking until combined.
  6. Add the chopped pecans into the pie crust.
  7. Pour the filling over the pecans.
  8. Gently place the remaining pecans on top.
  9. Bake in a pre-heated oven for approximately 55 minutes. The surface should look crusty.

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