This gluten free pecan pie has no sugar, but is really sweet, a great alternative to that gooey sticky bad for you southern pecan pie we grew up on.

Pie Shell;

1 cup butter
1-3/4 cup sugar
4 eggs
1-3/4 cups rice flour
1/2 cup sweet rice flour
1 teaspoon Xanthan Gum
1-1/2 teaspoons GF baking powder
1/4 teaspoon salt
1 teaspoon GF vanilla

Cream together butter, eggs and sugar in food processor. Add remaining dry ingredients. Mix well, and spread about 1/4 inch deep on bottom and sides of your pie pan. A deep dish pie pan is best, because this crust takes a little more room than the regular kinds of piecrusts. You will get at least 2 large 1-crust pies out of this.

Bake in 350 degree oven until golden brown.  Use a pie chain to keep the crust from puffing up.


3/4 cup dried apricots
3/4 cup pitted dates
2 cups apple juice
2 T. agar agar flakes
pinch of salt
1 1/2 T. kuzu dissolved in 1/4 cup cold apple juice
1 t. vanilla
2 cups roasted pecans

Combine dried fruits with juice, agar and salt in saucepan. Simmer for 20 minutes.  Add kuzu and stir until clear. Puree fruit mix in food processor and then add pecans and buzz lightly until pecans are in pieces but chunky.  Do not over blend.

Allow to cool.  You may decorate top of pie with additional roasted pecans if  desired.


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