Gluten-Free Maple Pecan Pie & Crust Recipe
Not only will you find a gluten-free pie crust recipe and a gluten-free maple pecan pie recipe on this page, but you will also find demo videos that I create many years ago. I hope that you find them useful!
If you want to know whether or not you need to follow a gluten-free diet, schedule an appointment with me, holistic nutritionist Monica Levin, and I will help you.
Gluten-Free Maple Pecan Pie Recipe
gluten-free pie crust dough (see recipe below)
3 cups pecan halves
1 cup maple syrup
4 tbsp tapioca starch
- Preheat oven to 375oF.
- Press pie crust dough into a pie plate.
- Arrange the pecan halves over the pastry.
- Beat together the eggs, maple syrup, and tapioca starch. Spoon mixture over the pecan halves.
- Bake for 40 to 45 minutes or until the pastry is golden brown and the filling is set.
Gluten-Free Pie Crust Recipe
1 cup rice flour
1/2 cup arrowroot (or tapioca or potato) starch
1 tsp guar gum
1/3 cup butter
1/2 tsp vanilla
water, if necessary
- Place rice flour, arrowroot starch, guar gum, and butter in a food processor and blend well.
- Beat together the egg and vanilla. Add into the food processor ingredients and blend until the dough leaves the side and forms a ball (add water, one teaspoon at a time if extra moisture is necessary or rice flour, 1 tbsp at a time, if the dough is too moist).
- Press dough into pie plate, flan pan, or springform pan. If making tarts, press dough into muffin tins or mini-muffin tins.
- Note that this pie crust cannot be rolled flat and therefore is not useful for a top crust. You can, however, flatten some dough, cut out shapes, and decorate the tops of pies with them.
- If you need a baked crust bake it in a 350oF oven for 10 to 15 minutes. Watch carefully and poke holes if the dough starts to bubble.
Purchase one of Monica’s recipe books for more gluten-free recipes.