Gluten-Free Pecan Pie (Corn Syrup Free, Refined Sugar Free)
I made this pie for Thanksgiving and it was delicious! I made it again for my book club last night. I made them latkes and applesauce and sour cream (for them–I had some vegan ricotta cheese made from nuts that was pretty good). And the pie–with whipped cream for those who indulge and fake for me.
I used this pie crust recipe instead of the one listed, because I don’t do well with xantham gum. I used brown rice flour instead of arrowroot or tapioca, because that is what I had on hand, and also used butter the first time and Spectrum vegetable shortening the second time.
Oh, and I didn’t roll out my pie crust. I stopped doing that a long time ago because I could never get it right. Instead I just put the chilled dough in the pie pan and spread it with my fingers. It’s not beautiful, but it works and it tastes good–good enough for me.