Gluten Free Pecan Pie Bundt Cake With Pecan Crumble And Praline Frosting Food

GLUTEN-FREE PECAN PIE

Steps:

• In a food processor, pulse together 1/4 cup of the pecans, the flour, baking powder and 1/2 teaspoon of the salt. Add the 1/2 cup chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse to combine. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes.
• On a lightly floured work surface, roll out the dough into a 12-inch round. Transfer to a 9-inch pie plate and cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
• Preheat the oven to 400 degrees F.
• Line the shell with foil and pie weights or dried beans and bake for 15 minutes. Remove the foil and pie weights, reduce the heat to 375 degrees F and bake for another 12 minutes.
• Meanwhile, in a heavy-bottomed medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the coconut sugar, maple syrup and vanilla over medium heat until melted and smooth. Cool the mixture slightly, about 5 minutes. In a medium bowl, whisk the eggs. Whisking constantly, add the sugar mixture into the beaten eggs. Stir in the remaining 2 1/2 cups pecans. Pour the filling into the crust and bake until set, about 25 minutes.
• Cool the pie completely before slicing.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

GLUTEN-FREE PIE DOUGH

Steps:

• Put the sweet rice flour, sorghum flour, corn flour and potato starch in a large bowl and whisk to combine. Add the xanthan gum, guar gum and salt.
• Cube the butter and leaf lard into 1-inch pieces. Lay them gently on the flours. Put the bowl in the freezer for 15 minutes.
• Working quickly, take the bowl out of the freezer. Using a pastry blender or your hands, work the butter and leaf lard into the flours, coating the fat, until the butter and leaf lard are the size of peas. Don't go too far. You still want to see the fats in the flours.
• Pour 3 ounces cold water onto the mixture. Stir gently with your hands. You are looking for the flours and fats to be just wet enough that they stick together when pinched. You might need to add an additional tablespoon or two water, depending on the day. If you add a bit too much water, that's okay. A wet dough is better than a dry dough.
• Bring the dough together into a ball. Gently flatten it into a disc. Wrap it in plastic wrap.
• Refrigerate the dough for at least 1 hour.
• Place the disc of dough between two pieces of plastic wrap (you can also use wax paper or parchment paper). Working from the center outward, gently roll out the dough into a 10-inch circle.
• Remove the top layer of plastic wrap and gently fit the pie dough into a 9-inch pie pan. Settle it in gently. Don't stretch or push it around too much. Remove the second piece of plastic wrap. If the dough breaks, take small pieces of the dough and fill in any holes, smoothing the dough with slightly moistened fingers. Crimp the edges.
• Put the pie pan in the refrigerator for at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Place a buttered piece of foil on the pie dough, nestling it gently against the sides. Fill the foil with dried beans or pie weights.
• Bake the pie dough for about 20 minutes. Remove the beans and aluminum foil and return the pie dough to the oven for an additional 8 minutes.
• You now have a blind-baked pie crust, ready to finish with pumpkin filling.

GLUTEN FREE APPLE PECAN CAKE

Steps:

• Preheat to 350°F.
• Grease a 9-inch springform pan.
• In a large bowl, beat the eggs.
• Add oil, applesauce, brown sugar, maple syrup, vanilla, and cinnamon; beat well.
• Stir in baking mix.
• Add apples, raisins, and pecans and stir just until combined.
• Pour into greased cake pan.
• Bake 40-45 minutes until a toothpick inserted in the center comes out clean.
• Cool slightly and remove from pan.
• Meanwhile prepare the frosting.
• Cream together cream cheese and butter until fluffy.
• Add maple syrup and then powdered sugar, one cup at a time. Add more maple syrup, if necessary.
• Frost cake when completely cool.

PRALINE BUNDT CAKE

Steps:

• CAKE:.
• Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350°F for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool.
• Reduce oven temperature to 325°F.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
• Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.
• Bake at 325°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
• Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.
• ICING:.
• Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.
• SUGAR PECANS:.
• Whisk egg white until foamy; add pecans, and stir until evenly coated.
• Stir together sugars; sprinkle over pecans. Stir gently until pecans are evenly coated. Spread pecans in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.
• Bake at 350°F for 18 to 20 minutes or until pecans are toasted and dry, stirring once after 10 minutes. Remove from oven, and let cool 30 minutes or until completely cool.
• Note: Store pecans in a zip-top plastic freezer bag at room temperature up to 3 days or freeze up to 3 weeks. Makes 5 cups.
• Use some to decorate the praline bundt cake and enjoy the leftovers.