Gluten Free(DOM)

We are a Mother daughter team both gluten free and one who is lactose! We have been going strong for 5+ years now and through trial and error have learned the good and the bad!

Recipes: Pecan Pie

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This Christmas the family was able to all get together in Texas and I had the craving for pecan pie. Apparently in Texas they are known for their pecans so mom bought some fresh ones off the side of the road and they were delicious!

Filling Ingredients
1 1/2 cups light corn syrup
1/2 cup sugar
1/4 cup butter
1 1/2 cup pecans
3 eggs
1 tsp vanilla
Dash salt

Pie Crust Ingredients: (adapted from Pamela’s Amazing Pie Crust Recipe)
1/2 bag (3-1/2 cups) Pamela’s Gluten-Free Bread Mix (no yeast is needed for this recipe)
12 tbsp unsalted butter
2 tbsp oil
1/4 cup ice water

Directions:
Pour Pamela’s Gluten-Free Bread Mix into a bowl. Cut butter through flour mixture using two knives, until mixture resembles small pea sized shapes. Add oil, mix with fork, then slowly add ice water until dough comes together, not sticky. Add 1 teaspoon additional water if too dry. Roll out half of the dough between two sheets of parchment or wax paper. Peel the top paper off the dough and invert into a pie dish. Peel off the second sheet of paper, arrange the dough, and fix the crust edge. After crust is fixed to pan mark crust with a fork to avoid air bubbles.
Directions for Filling:
Combine syrup, sugar, butter bring to a boil for 5 min. Cool slightly

Place pecans in the pie crust.
Combine eggs, vanilla, salt poor cooled syrup mixture into eggs and beat well. Pour over the pecans.

Bake at 350 degrees for 39-35 minutes.

Let the pie cool and enjoy!

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