I’m looking forward to Thanksgiving, and I love nearly every dish my family has on the menu: tofu loaf, broccoli, Waldorf salad, stuffing, cranberry sauce (yum…), mashed potatoes, mashed sweet potatoes, pumpkin pie, and apple pie. But wait, you say, what about pecan pie? In the past, pecan pie has been an unpleasant eating experience, with it’s sickly sweet taste, non-existent nut flavor, and the tooth ache afterward. Hey, I didn’t even know I liked the taste of pecans until yesterday!
This Thanksgiving, though, that’s all going to change. Never having made the traditional pecan pie, I went with my gut feeling and the dessert took a turn for the better! With the mild sweet taste of brown rice syrup, the pecan flavor is apparent, and rampant, as there is quite a large helping. The sweet taste of maple syrup, both in the filling and the crust, speaks of autumn leaves and whispering winds. This pie left my whole family wanting more, and I’m sure you’ll enjoy this new twist on the old icky stuff!
vegan, gluten-free, sugar-free
1 c. sorghum flour
2 scant tablespoons maple syrup
4-6 tablespoons water
2 c. brown rice syrup
1/2 c. maple syrup
1 teaspoon guar gum
3 c. pecan pieces
Preheat the oven to 375 degrees F.
In a small bowl, “cut together” the flour and maple syrup with a fork until the mixture resembles course crumbs. Adding one tablespoon of water at a time, combine it with the flour “crumbs” until the resulting dough holds together well. Press the dough into a pie pan, building it 3/4 inch up the sides. Bake for 15-20 minutes, until it is slightly cracked and beginning to tan lightly on the edges. Let cool while your prepare the filling.
In a medium saucepan, bring both the syrups to a boil over medium heat, whisking frequently. Once boiling, turn the heat to low and whisk the mixture constantly for one minute. Let simmer, whisking often, until a bit of cooked syrup dropped in a cup of cold water is stringy and brittle.
Now, don’t waist any time, take the cooked syrup off heat and immediately add the guar gum and pecans. Mix thoroughly, but quickly so the mixture doesn’t set in the pan, and pour into the crust. Refrigerate the pie until it is chilled through. For best cutting results, pop the pie out of the pan and carefully carve out slices.
Makes one pie