Gluten Free Version
So this long weekend is our first Canadian Thanks Giving celebration. I must admit it feels a bit surreal. We have no family here and so we will just continue on as normal but enjoy the extra day off!
I will make a special meal on Monday just for the heck of it! I mean why not! We aren't a huge fan of pumpkin so instead I will bake a Pecan Pie, gluten free of course! This pie is pretty sweet and reminds me a little of British Treacle Tart. Anyway, whatever you are doing this weekend, have fun!
Pecan Pie Recipe
Gluten Free Sweet Pastry
You can use measure for measure flour (Amazon)
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
Pulse in your blender, the flour together with 1/4 cup of pecans, 1/2 teaspoon of baking powder and a pinch of salt.
Use iced water, adding this gently and pulsing as you go until you have a dough ball. Wrap in cling film and freeze for 2 hours.
Working with gluten free pastry is a little more tricky. Keep it cold. Roll, press into tin, prick the bottom and freeze/fridge again for 15 minutes.
Now pre bake the pastry shell weighing down the bottom with parchment and baking beans. 15 mins at 170 c then reduce heat of oven to 145 c and bake for a further 10 mins. Use a timer.
Meanwhile, into a saucepan:
225 g of salted butter
225 g of brown sugar
1 teaspoon of vanilla extract
half a cup of maple syrup or golden syrup/treacle
melt together until melted and smooth.
Now cool throughly, before adding 2 beaten large free range eggs.
Now stir in two cups of pecans and bake until set (25/30 mins).
Decorate with more pecans! Serve!