This gluten free pecan pie has no sugar, but is really sweet, a great alternative to that gooey sticky bad for you southern pecan pie we grew up on.
1 cup butter
1-3/4 cup sugar
1-3/4 cups rice flour
1/2 cup sweet rice flour
1 teaspoon Xanthan Gum
1-1/2 teaspoons GF baking powder
1/4 teaspoon salt
1 teaspoon GF vanilla
Cream together butter, eggs and sugar in food processor. Add remaining dry ingredients. Mix well, and spread about 1/4 inch deep on bottom and sides of your pie pan. A deep dish pie pan is best, because this crust takes a little more room than the regular kinds of piecrusts. You will get at least 2 large 1-crust pies out of this.
Bake in 350 degree oven until golden brown. Use a pie chain to keep the crust from puffing up.
3/4 cup dried apricots
3/4 cup pitted dates
2 cups apple juice
2 T. agar agar flakes
pinch of salt
1 1/2 T. kuzu dissolved in 1/4 cup cold apple juice
1 t. vanilla
2 cups roasted pecans
Combine dried fruits with juice, agar and salt in saucepan. Simmer for 20 minutes. Add kuzu and stir until clear. Puree fruit mix in food processor and then add pecans and buzz lightly until pecans are in pieces but chunky. Do not over blend.
Allow to cool. You may decorate top of pie with additional roasted pecans if desired.
photo at: Kate in the Kitchen
The topping is browned separately and the apples are cooked stove-top in this recipe. The two are then combined and finished off in the oven.
2 1/2 pounds Granny Smith apples (about 5 medium)
2 pounds McIntosh apples (about 4 medium)
1/4 cup Demarara sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon table salt
6 tablespoons unsalted butter
3/4 cup golden raisins
1/2 cup coconut cream or buy canned coconut milk, use just the creamy part, after letting the can settle.
1 cup Rice flour
1/4 cups Tapioca flour
1/3 cup packed light brown sugar
1/3 cup granulated sugar
3 tablespoon cornmeal
7 tablespoons unsalted butter , melted
1 1/3 cup grated coconut
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
2. For the apple filling: Peel, quarter, and core apples; slice each quarter crosswise into pieces 1/4-inch thick. Toss apples, sugar, cinnamon, and salt in large bowl to combine. Heat butter in large Dutch oven over high heat until foaming subsides; add apples and toss to coat. Reduce heat to medium-high and cook, covered, stirring occasionally, until apples are softened, about 5 minutes. Stir in raisins; cook, covered, stirring occasionally, until Granny Smith apple slices are tender and McIntosh apple slices are softened and beginning to break down, about 5 minutes longer.
3. Set large colander over large bowl; transfer cooked apples to colander. Shake colander and toss apples to drain off as much juice as possible. Bring drained juice and coconut cream to boil in now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and wooden spoon leaves trail in mixture, about 5 minutes. Transfer apples to 8-inch square baking dish; pour reduced juice mixture over and smooth with rubber spatula.
4. For the streusel topping: Combine flour, sugars, and cornmeal in medium bowl; drizzle with melted butter and toss with fork until evenly moistened and mixture forms many large chunks with pea-sized pieces mixed throughout. Line rimmed baking sheet with parchment paper and spread streusel in even layer on baking sheet. Bake streusel until golden brown, about 5 minutes; cool baking sheet with streusel on wire rack until cool enough to handle, about 5 minutes. Sprinkle streusel evenly over pie filling. Set pie plate on now-empty baking sheet and bake until streusel topping is deep golden brown, about 10 minutes. Cool on wire rack and serve.