Gluten-Free Pie Crust with Pecan Meal
Alternatives to the traditional white all-purpose flour crust are gaining popularity as more folks adopt more strict eating patterns and dietary restrictions continue to rise. Thankfully, cutting out gluten doesn't have to be torture on your taste buds.
Why I Love This Recipe:
1. This crust actually has FLAVOR. Unlike it's traditional predecessor, this crust has a pleasant texture and adds a rich but versatile flavor to any pie.
2. It's flexible. You can bake the crust before adding the filling for 10 minutes at 350F, you can line the pan, add the filling and bake according to the pie recipe or you can simply line your pan with the mixture and refrigerate for a no-bake pie recipe.
3. You have sweetener options. Feel free to use granulated cane sugar or substitute 6 ground dates into the mixture to give it an even healthier spin.
1 Cup Miller Pecan Company Pecan Meal
1/4 Cup Granulated Sugar (or substitute 6 dates, pureed)
1/4 Cup Melted and Salted Butter
1/2 Teaspoon Cinnamon, Allspice, or Apple Pie Spice (Optional)
1. Combine pecan meal, sugar (or dates) and melted butter in a mixing bowl.
2. Mix well until combined ingredients create a crumbly mixture.
3. Pour mixture into a 9-inch spring-form pan or glass dish. Press mixture into the bottom of the pan and up the sides to desired level.
4. If no-bake pie- allow prepared mixture and pan to rest in the refrigerator for 30 minutes before adding filling. If a pre-baked pie crust is needed- bake the crust in pan for 10 minutes at 350F. If baking a pie-fill prepared pie crust with filling and bake per pie recipe directions.
Bonus Note: For the filling (pictured above), I simply used one of our cheese-ball and appetizer mixes. I used the White Chocolate Cherry mix in this recipe!