EDIT December 27, 2011: This pie did NOT work for me Still working on the recipe. Read about it here. 

I got to open an early Christmas present <3 A new stoneware pie plate, from Le Creuset. Perfect for the pecan pie I was making! Thank you, Dallas!

In addition to Dallas’ mom being a celiac, my stepdad is also a celiac. {So many gluten allergies, so little time!} Since I’m fairly used to gluten-free baking, and because my momma is taking care of the majority of Christmas dinner tomorrow, she asked me to make pie. Can do! This will be my first pecan pie since going vegan.

*Squeee* I love my new pie plate!! <3

I have not yet baked this, because it is for Christmas dessert, but I will update with photos when I do. So yes, this pie is unbaked and will look much different when finished, but I thought I’d share the photos and recipe! Wanna know what else is awesome about this pecan pie? NO CORN SYRUP!

Mowzers saw pieces of the dough fall onto the floor. She came over to sniff it, then promptly tried to bury it by pawing at the laminate floor. My sweet lil helper

It’s sooo hard to get photos of her playing with her socky, but I got one! I think Mowzers is most thankful for catnip this Christmas.

Merry Christmas to all of you and your families! From our home to yours <3

Pecan Pie:

For the crust {based off of this recipe}: 
1 cup sweet rice flour
1/2 tsp xantham gum
1/4 tsp sea salt
1/4 cup + 2 tbsp vegan butter, cold
1/2 cup ice water

For the filling {based off of this recipe}:
4 1/2 tsps Ener-G egg replacer
1/4 cup + 2 tbsp water

3/4 cup vegan butter
1 1/4 cup brown sugar
1/4 cup + 2 tbsp white sugar
1 1/2 tbsp sweet rice flour
1 1/2 tbsp almond mylk
1 1/2 tsp vanilla extract
1 1/2 cups pecans, chopped

extra pecan halves, to decorate

Directions:
1. For the pie crust, sift together the sweet rice flour, xantham gum, and sea salt. Cut in cold vegan butter with a fork until small crumbs form.
2. Slowly add ice water, stirring with a spatula until dough is a nice, firm, ball.
3. On a floured surface, roll out dough into a pie shape. It will be quite delicate, because it is gluten-free.
4. Once rolled out, transfer to pie plate and shape. If you are having troubles lifting it without crumbling, fold in one side gently, then fold in the opposite side. Slide a spatula under one of the long ends, then scoop up the other with your hand. Gently and swiftly move the dough into the pie plate. Easy peasy!
5. For the filling, stir together the egg replacer and water until mixed well. Melt vegan butter, then add to mix. Stir well.
6. Stir in the brown sugar, white sugar, and sweet rice flour until incorporated. Lastly, stir in the almond mylk, vanilla extract, and pecans.
7. Pour filling into prepared crust and decorate with pecan halves.
8. Preheat oven to 400 degrees and bake for 10 minutes. Reduce heat to 350 degrees and bake for another 30 to 40 minutes until done.

peace, love, food <3

Char, xo