Looking for a delicious and gluten-free twist on a classic holiday dessert? This Gluten-Free Maple Pecan Pie is the perfect blend of rich, buttery pecans and the natural sweetness of maple syrup, all nestled in a flaky, gluten-free crust. Whether you’re hosting a family gathering or simply craving a decadent treat, this pie delivers all the warmth and flavor of traditional pecan pie, without the gluten. Made with simple ingredients and easy to follow, this recipe is sure to become a favorite for those with gluten sensitivities or anyone who loves a good pecan pie!
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Maple Pecan Pie
Yields: 8 Servings
Ingredients
For the Pasty:
1-2/3 cups all-purpose gluten free flour, plus more for dusting
1/2 cup or 1 stick unsalted butter, chilled, coarsely chopped
Pinch salt
1 egg, chilled
1 Tablespoon ice water, plus more if needed
For the Filling:
1 cup pecans
1/3 cup maple syrup
1-1/2 cups brown sugar
1/2 cup whipping cream
1 egg
2 teaspoons Vom Fass Armagnac (optional)
Yields: 8 Servings
Ingredients
For the Pasty:
1-2/3 cups all-purpose gluten free flour, plus more for dusting
1/2 cup or 1 stick unsalted butter, chilled, coarsely chopped
Pinch salt
1 egg, chilled
1 Tablespoon ice water, plus more if needed
For the Filling:
1 cup pecans
1/3 cup maple syrup
1-1/2 cups brown sugar
1/2 cup whipping cream
1 egg
2 teaspoons Vom Fass Armagnac (optional)
Directions
For the Pastry:
Preheat oven to 350°F.
In a food processor, combine the flour, butter and a pinch of salt, and pulse until the mixture resembles big breadcrumbs. Whisk the egg and 1 tablespoon ice water in a bowl until combined. With food processor motor running, add the egg mixture to the flour mixture. Process until mixture begins to form large clumps, stopping the machine before the mixture forms a ball. If it needs a bit more water, add it. You want the dough to just barely hang together, and not be too wet.
Turn the pastry out onto a work surface, and knead very gently to bring the dough together. Form the dough into a disk shape, wrap in plastic wrap, and refrigerate for at least 1 to 2 hours.
Using a light dusting of flour on your board and rolling pin, roll out the dough to the desired thickness. Lay the dough into the pie plate, and prick with a fork all over.
For the Filling:
In a large bowl, combine the maple syrup, egg, sugar, cream, and Armagnac. Stir well to mix. Transfer the filling mixture to the pastry-lined pie dish. Top with the pecan nuts, and bake for about 40-50 minutes, or until set. Let cool before serving.
Serve the pie with ice cream (Trader Joe's Pumpkin ice cream is quite tasty on this pie) or whipped cream.
For the Pastry:
Preheat oven to 350°F.
In a food processor, combine the flour, butter and a pinch of salt, and pulse until the mixture resembles big breadcrumbs. Whisk the egg and 1 tablespoon ice water in a bowl until combined. With food processor motor running, add the egg mixture to the flour mixture. Process until mixture begins to form large clumps, stopping the machine before the mixture forms a ball. If it needs a bit more water, add it. You want the dough to just barely hang together, and not be too wet.
Turn the pastry out onto a work surface, and knead very gently to bring the dough together. Form the dough into a disk shape, wrap in plastic wrap, and refrigerate for at least 1 to 2 hours.
Using a light dusting of flour on your board and rolling pin, roll out the dough to the desired thickness. Lay the dough into the pie plate, and prick with a fork all over.
For the Filling:
In a large bowl, combine the maple syrup, egg, sugar, cream, and Armagnac. Stir well to mix. Transfer the filling mixture to the pastry-lined pie dish. Top with the pecan nuts, and bake for about 40-50 minutes, or until set. Let cool before serving.
Serve the pie with ice cream (Trader Joe's Pumpkin ice cream is quite tasty on this pie) or whipped cream.
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