Another recipe for Thanksgiving from Pamela’s.
We choose this one because of the pecan and because Pamela’s are one of the best gluten-free brands out there.
It has several steps to prepare the whole thing but it is well worth the effort.
Pay attention to the final note of the chef to give extra flavour.
If you like it remember to share, it means you care!
“Maple Syrup Pecan Pie
Yield: one 9” pecan pie with crust with fancy edge
- 3 eggs, large
- 1 cup maple syrup
- ½ cup light brown sugar
- 1 tsp lemon juice
- zest of one lemon
- 2 cups pecans (1 cup chopped, one cup halves)
- 2½ cups (350g) Pamela’s Artisan Flour Blend
- 1 tsp salt
- 1 tsp sugar
- 8 TBSP shortening, chilled and cubed
- 8 TBSP unsalted butter, chilled and cubed
- ⅓ cup ice water + 1 TBSP if necessary
In medium bowl beats eggs slightly, add maple syrup, brown sugar, lemon juice and zest, and mix well. Do not over beat or a foam will occur. Roughly chop one cup pecans.
Pre-heat oven to 400° with rack in bottom third of the oven. In the bowl of a stand mixer, whisk together flour, sugar and salt. With paddle attachment, pastry blender, or using fingers; cut butter and shortening into dry mixture until pea-sized crumbs are formed. Slowly add ice water just until dough comes together (not sticky). This could take a couple of minutes. Add 1 tsp additional water at a time if dough is too dry. Do not over-handle dough.
Gather dough and push together forming a disk between sheets of parchment or plastic wrap. (If room temperature is hot it is helpful to chill the dough ½ hour before rolling out the dough.) Roll out dough using two pieces of parchment or plastic to about 2” larger than the pie plate. Peel off top layer and invert the pie plate over the dough and cut off the excess dough, keeping an extra 2”. Using the parchment or plastic wrap on the bottom of the crust, invert dough into greased pie plate. Fit dough down into the pie plate, push up extra dough on the outside to form crust edge, and use fingers or spoon to make even decoration around the edge of the crust. (Cover and chill if dough is too soft.) If you get cracks or breaks, push the dough back together with your fingers; it really is that simple.
Sprinkle chopped nuts in bottom of the shell, arrange the remaining pecan halves over the top of the chopped, carefully add the custard mixture, and bake for 15 minutes at 400° in bottom of oven. Cover with a disk of foil if nuts are getting too brown, or ring of foil if crust is browning too quickly. Turn down oven to 350° and continue baking for 15 to 20 minutes more, until custard is just set.
Chef’s Note: For outstanding flavor use all butter in your crust, though the recipe above has the best flaky crust, just like grandma used to make. There will be a little extra dough. Sprinkle with sugar and cinnamon and bake for about 8 to 10 minutes for an immediate tasty treat.”
Original recipe from:
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