This is seriously the best pie I've ever made. Adapted from the Smitten Kitchen recipe.
For the crust:
2.5 T ice water
1.5 T sour cream
1/2 T rice vinegar
6.5 oz gluten-free flour blend (I like King Arthur's, but Cup4Cup and Bob's Red Mill also work)
1.5 T sugar
1/2 t salt
1/4 t xanthan gum
8 T unsalted butter, cut into small pieces and frozen for at least 15 minutes
4 oz. dark chocolate
1/4 cup heavy cream
6 tablespoons unsalted butter
1 cup packed dark brown sugar
3/4 cup golden syrup
A pinch or two of sea salt
2 cups (225 grams) pecan halves
1 teaspoon apple cider vinegar
1 tablespoon bourbon (optional)
2 teaspoons vanilla extract
3 tablespoons cornstarch + 6 tablespoons water
Make the crust: Combine ice water, sour cream, and vinegar together in a bowl. Pulse flour blend, sugar, salt and xanthan gum together in food processor until combined. Scatter butter over the top and pulse mixture until butter is pea sized. Pour the sour cream mixture over flour mixture and pulse until dough comes together.
Flatten into a 5" disc and tightly wrap in plastic wrap and refrigerate at least one hour. Before rolling let dough sit out for 15 minutes to soften slightly. Roll it between 2 pieces of plastic wrap until it's 12" around, then use the plastic wrap to maneuver it into a pie plate. Fold and crimp around the edges. Cover loosely with plastic and freeze for 15 minutes, until firm.
Heat oven to 375F and bake pie dough for 20-25 minutes, turning halfway. I highly recommend using pie weights for this since the dough has the tendency to shrink/slump.
1 cup packed dark brown sugar
3/4 cup golden syrup
A pinch or two of sea salt
2 cups (225 grams) pecan halves
1 teaspoon apple cider vinegar
1 tablespoon bourbon (optional)
2 teaspoons vanilla extract
3 tablespoons cornstarch + 6 tablespoons water
METHOD:
Flatten into a 5" disc and tightly wrap in plastic wrap and refrigerate at least one hour. Before rolling let dough sit out for 15 minutes to soften slightly. Roll it between 2 pieces of plastic wrap until it's 12" around, then use the plastic wrap to maneuver it into a pie plate. Fold and crimp around the edges. Cover loosely with plastic and freeze for 15 minutes, until firm.
Heat oven to 375F and bake pie dough for 20-25 minutes, turning halfway. I highly recommend using pie weights for this since the dough has the tendency to shrink/slump.
For the chocolate layer: After rolling out and parbaking your crust, put it in the freezer until solid, about 15 minutes. Melt 4 ounces of dark chocolate chunks with 1/4 cup heavy cream until smooth. Spread over bottom of cooled crust. Freeze the crust again until the chocolate is solid, about another 20 minutes, before pouring in pecan mixture.
Make the filling: Spread pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. Set aside until needed. If you like smaller bits, you can chop them.
In medium saucepan, combine butter, brown sugar, golden syrup, cornstarch, water and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in pecans, cider vinegar, vanilla and bourbon (if using). Pour into a bowl (so that it cools faster) and set the mixture aside to cool a little, about 5 to 10 minutes. Pour mixture into prepared pie shell.
In medium saucepan, combine butter, brown sugar, golden syrup, cornstarch, water and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in pecans, cider vinegar, vanilla and bourbon (if using). Pour into a bowl (so that it cools faster) and set the mixture aside to cool a little, about 5 to 10 minutes. Pour mixture into prepared pie shell.
No comments:
Post a Comment