Thomas Keller’s gluten-free flour line, Cup4Cup, has proven to be a game-changer for both chefs and home cooks alike. Led by research and development chef Michael Wallace, the flours and baking mixes are “specifically developed to deliver on the highest quality texture and taste,” making it the ideal swap for those with celiac disease or gluten intolerances.
Baking a pie for the holidays and in need of a gluten-free recipe? Have no fear, Cup4Cup’s pie crust mix—made of cornstarch, white rice flour, brown rice flour, sugar, tapioca flour and potato starch—is here to ease your worries.
So try your hand at this recipe for pecan pie, just in time for Thanksgiving.
RELATED: The Scoop on Gluten-Free Baking
Pecan Pie
Recipe courtesy of Michael Wallace, Cup4CupMakes one 9-inch pie
Ingredients
For the Pie Crust:
1 bag Cup4Cup Pie Crust Mix
1 cup cold butter, cut into 1/2-inch cubes
1 large egg yolk
½ cup + 2 tablespoons ice water
Cup4Cup Multipurpose Flour, for rolling
For the Pecan Filling:
2 cups pecan halves
1/2 cup dark brown sugar
1 cup maple syrup
2 tablespoons molasses
1 1/2 teaspoons kosher salt
1/2 cup heavy cream, at room temperature
6 large egg yolks, at room temperature
5 tablespoons melted butter
1 tablespoon bourbon
Honey, optional
Method
1. Prepare pie crust according to instructions on the Cup4Cup bag. (Note: makes enough crust for two pies.) Separate dough into two discs, wrapping each in plastic wrap and refrigerate.
2. To blind-bake the crust, set a rack in the center of the oven and preheat the oven to 325°F.
3. Remove one disc of pie dough from the refrigerator 15 minutes before rolling. Reserve the second disc of pie dough for another use. Use Cup4Cup Multipurpose Flour to lightly dust your work surface. Roll disc into a 12-inch circle, about 1/8-inch thick, lifting the dough often to prevent it from sticking. For reference, 1/8-inch is about the same thickness as two pennies stacked together.
4. Fit the rolled-out pie dough into a metal 9-inch pie tin that is 1 1/2-inches deep. Use a pie tin that is made from thick, sturdy metal with a flat rim for the best baking. Trim the dough so that it is flush with the edge of the pie dish. Alternatively, you may trim the dough so that it overhangs the pie dish by about an inch, then roll the edges of the dough underneath itself to form a rounded edge. The edge of the dough should remain on top of the flat surface of the pie dish. Use your fingers to form a fluted edge or crimp it with a fork, if you prefer. Refrigerate the pie shell for 10 minutes so that the butter re-solidifies.
5. Place the chilled pie shell on a parchment-lined baking sheet. Line the pie shell with a 16-inch round of parchment paper. Fill the shell with dried beans or pie weights, gently pushing the beans into the corners and filling the shell completely. Bake for 35 minutes or until the crust edge is deep golden brown but the bottom is still light in color. Remove the pie shell from the oven and remove the beans and parchment round. Return the pie shell to the oven and bake for an additional 10 minutes or until the bottom of the pie shell is golden brown. Cool to room temperature.
6. For the pecan filling, reduce the oven temperature to 300°F. Place the pecan halves on a parchment-lined baking tray. Bake on the center rack for 28 to 30 minutes or until the nuts are deep golden brown but not burnt. Remove from the oven and cool to room temperature. Set aside 1 cup of the most attractive pecan halves. Roughly chop the remaining halves and set aside.
7. Reduce the oven temperature to 275˚F.
8. In a mixing bowl, whisk together the brown sugar, maple syrup, molasses and salt. Whisk in the cream and egg yolks. Add the warm melted butter and bourbon; mix until thoroughly combined. Strain the filling through a fine-mesh sieve set over a mixing bowl.
9. Add the chopped pecan pieces to the blind-baked shell in an even layer and place the pecan halves on top. Pour the filling over the pecans; the nuts may float. Place the pie onto a parchment-lined baking sheet. Bake on the center rack for 60 to 70 minutes or until the filling is set. When set, the filling will be puffed up along the edges and still be slightly wobbly in the center when gently shaken.
10. Remove the pie from the oven and cool for 10 minutes at room temperature. Carefully brush the top of the filling with honey to ensure a shiny top when the pie is fully cooled, if desired. Then, continue to cool at room temperature for 2 hours. Cover and refrigerate overnight.
11. The pie is easier to cut and best served when the filling is completely cooled and set up. Serve chilled or at room temperature. To store, cover and refrigerate the pie for 2 to 3 days.
Photo by David Escalante.
