Orly's Gluten Free Classic Pecan Pie
The French call it a tarte, the Americans call it a pie- whatever you call it, the pie/tarte is a very popular international dessert. I have created a gluten free crust that perfectly suits any filling. My personal favorite is pecan pie!
1 1/4 cups (175 grams) Blends by Orly Sydney Blend
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into chunks
1/8 cup (30ml) ice water
1 cup (210 grams) dark brown sugar
2/3 cup (160 ml) dark corn syrup
1 tablespoon rum or bourbon (optional)
4 tablespoons (56 grams) unsalted butter
3 large eggs
1/4 cup (60 ml) cream
1/4 teaspoon salt
2 cups (200 grams) pecans, coarsely chopped
Preheat oven to 350 F. Make sweet pastry. Combine flour, salt, sugar and cold diced butter and mix on low speed until yielding a breadcrumb consistency. Pour 1/8 cup (30 ml) water in a slow, steady stream, until the dough just holds together when pinched. Roll the pastry up and flatten out. Wrap in cling and refrigerate until dough becomes cold.
Flour the surface of the chilled sweet pasty and roll out between two pieces of silicon paper to 2.5mm. Roll the dough over a pie tin. If the dough breaks, you can use your hands to piece it back together. Leave pie crust in the fridge while you make your pecan filling.
In a large saucepan, heat the brown sugar, corn syrup, rum, and butter until boiling, stirring constantly. Remove from heat and let cool until lukewarm. Meanwhile, in a separate bowl, whisk the eggs. When the boiled syrup has cooled, beat in the eggs, salt, and cream.
Remove the chilled pastry crust from the refrigerator and evenly distribute the chopped pecans over the bottom of the crust. Then pour the filling evenly over the nuts. Bake for about 45 to 50 minutes, or until the filling is just set and a toothpick inserted into the center of the pie comes out clean. Remove from oven and place on a wire rack to cool. Serve warm or at room temperature with whipping cream or ice cream.