Ingredients
Pie Crust:
3/4 Cup White Rice Flour
1/4 Cup Sorghum Flour
1/4 Cup Tapioca Flour
2 Tbs. Potato Starch
1/4 Tsp. Xanthan Gum
1/4 Tsp. Sea Salt
3/4 Cup Goats Milk Butter (Butter Substitute)
1 Tsp. Pure Vanilla Extract
1/3 Cup Cold Water
Pie Filling:
4 Eggs
3/4 Cup Maple Syrup
1/2 Cup Sucanant (Brown Sugar Substitute)
3 Tbs. Goats Milk Butter (Butter Substitute), melted and cooled
1 Tsp. Pure Vanilla Extract
2 Cups Pecan Halves
Directions
Pie Crust:
Preheat oven 400 degrees. Place potato starch, flours, xanthan gum, vanilla, sea salt in mixer and combine. Add the diced butter and mix until crumbley. Add the cold water and mix until dough comes together. Add a bit more flour as needed to create a manageable mass. Dough will be a little sticky. Put in pie plate and use hands to press dough around edges of pie plate to begin forming pie crust. Crimp the edges, prick the dough with fork, and bake for 30 minutes. Let cool on wire rack.
Pie Filling:
Whisk together the eggs, maple syrup, sucanant, cooled butter, vanilla extract and blend thoroughly. Stir in pecan pieces. Pour pie filling over the crust and bake in the lower 1/3 of the oven for 40-45 minutes at 375 degrees. The filling should be firm, but still slightly wiggly in the center. Cool on rack for 15 minutes.
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Pie Crust:
3/4 Cup White Rice Flour
1/4 Cup Sorghum Flour
1/4 Cup Tapioca Flour
2 Tbs. Potato Starch
1/4 Tsp. Xanthan Gum
1/4 Tsp. Sea Salt
3/4 Cup Goats Milk Butter (Butter Substitute)
1 Tsp. Pure Vanilla Extract
1/3 Cup Cold Water
Pie Filling:
4 Eggs
3/4 Cup Maple Syrup
1/2 Cup Sucanant (Brown Sugar Substitute)
3 Tbs. Goats Milk Butter (Butter Substitute), melted and cooled
1 Tsp. Pure Vanilla Extract
2 Cups Pecan Halves
Directions
Pie Crust:
Preheat oven 400 degrees. Place potato starch, flours, xanthan gum, vanilla, sea salt in mixer and combine. Add the diced butter and mix until crumbley. Add the cold water and mix until dough comes together. Add a bit more flour as needed to create a manageable mass. Dough will be a little sticky. Put in pie plate and use hands to press dough around edges of pie plate to begin forming pie crust. Crimp the edges, prick the dough with fork, and bake for 30 minutes. Let cool on wire rack.
Pie Filling:
Whisk together the eggs, maple syrup, sucanant, cooled butter, vanilla extract and blend thoroughly. Stir in pecan pieces. Pour pie filling over the crust and bake in the lower 1/3 of the oven for 40-45 minutes at 375 degrees. The filling should be firm, but still slightly wiggly in the center. Cool on rack for 15 minutes.
