As a native Kentuckian, a certain type of pie holds a special place in both my heart and stomach. Upon moving north, I've introduced several folks to the pie--even winning a pie contest at a previous employer! The thing is, I can no longer eat my own pie... I've changed that though. Recently my local grocery began carrying the new Pillsbury line of gluten free products. I was thrilled to notice that the pie dough is also dairy free. This was the kick I needed to adapt this pie.
For two pies:
Preheat your oven to 350.
You'll need:
One tub of Pillsbury Gluten-Free Pie Crust
One stick of melted Earth Balance
One cup light corn syrup
1/2 cup brown sugar
3/4 cup sugar
4 eggs
1 teaspoon vanilla
2 tablespoons gluten-free flour mix
1 cup (or more) pecans or walnuts
BOURBON
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Instructions:
Break your nuts (I used walnuts this time) into smaller pieces and place in a bowl/cup. Pour some Bourbon, I use Woodford Reserve, over the nuts--you don't need as much as you think. Mix with a spoon every so often as the nuts soak in the Bourbon. You can let this sit for however long you'd like-it just depends on how deep of a bourbon flavor you want infused into the nuts.
Preheat the oven to 350.
Split the pie dough in half between two pie pans. I kneaded for a bit and then patted and pressed with my hands into place. This is mostly because I don't have a ton of counter space for rolling things out.
Mix all the non-dough ingredients together--dump in the nuts (bourbon and all) and split evenly between the two crusts. Use some foil to cover the crusts' edges. Bake for 45 minutes, removing the foil ~30 minutes in.
Wonderful molten hot...
Or cold the next day.
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