Wednesday, November 17, 2010

Gluten-Free Pumpkin Pie

I am buying my son a "regular" Gluten pie for Thanksgiving. He is irritated that I am making a gluten free one. He is so funny. Half the time I give him stuff he doesn't know is "gluten free" and he devours it down. If I accidentally slip that it is gluten free before he tries it, nope, he won't even take a bite. Talk about stubborn. I plan on slipping him a piece of this pie. Bet he won't notice. I can't tell. Giving credit where credit is due, I adapted this recipe from "the gluten-free girl". I get a lot of ideas from her. I adapted my own flour for most of my cooking, but I really think she got the flours spot on for this pie. You can use this pie crust recipe for any pie.

I will be posting the gluten-free pie crust as its own posting here as well, but for convenience I am putting it all here on one page for Thanksgiving.

Gluten-Free Pie Crust
1 1/4 cup almond flour
2/3 cup gluten-free oat flour
2/3 cup tapioca flour
1/2 cup teff flour
1/2 cup potato starch
1/4 cup sweet rice flour
2 teaspoons xanthan gum
1/4 teaspoon guar gum
1/2 teaspoon kosher salt
5 tablespoons butter, cold
4 tablespoons leaf lard, cold (or lard if you can't find leaf lard. Leaf lard is healthier)
1 large egg
6 to 8 tablespoons ice-cold water

Preheat the oven to 350 degrees F.

Sift together all flours (all dry ingredients) into a large bowl. Once sifted give a good whisk to ensure it is fully mixed. Pull the butter out of the freezer and use a grater and grate it into the dry ingredients.
 Drop pea size pieces of the lard into the dry ingredients. Using a pastry cutter, or your hands, cut it all in until the flour feels like sand.
Combine the egg with 3 tablespoons of the water and whisk them together.
Now put sand textured ingredients into your food processor and slowly add the egg and water as the food processor spins. Once it is a big round ball, you are done. Until then, add one additional tablespoon of water each minute until the ball forms.

Wrap the pie dough in plastic wrap and let it rest in the refrigerator for 15 minutes.. Take it out and roll out the dough between two pieces of parchment paper. This means you won't work any extra flour into the dough. Roll it out as thin as you can. Carefully, lift the top piece of parchment paper and turn the dough upside down on the top of a pie plate. Place the pie dough in the pie plate and crimp.

Line the crust with foil, then fill with pie weights or dried beans.
 Bake about 20 minutes. Transfer to a rack to cool completely.

For the Pumpkin Filling:
1 15-ounce can pure pumpkin
3/4 cup packed dark brown sugar
3 large eggs
1 cup half-and-half
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Homemade Whipped cream, for serving

Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. I like to make the day before because it is best chilled overnight in the fridge. Serve with whipped cream.

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