Pecan Pie

[Dee]

Pie Crust
1 cup rice flour
1/2 cup tapioca flour
1/4 cup potato starch
2 tablespoons sugar
1/4 teaspoon salt
2 teaspoons xanthan gum
1/2 cup Earth Balance GF/DF/SF margarine or Spectrum shortening
1 large egg, beaten or equivalent of egg replacer
1 teaspoon apple cider vinegar
3 tablespoons ice cold water
Mix flours, salt, xanthan gum, margarine or Spectrum shortening in a bowl. (I use my Kitchen Aid mixer.)
In a separate bowl, whisk together the egg, vinegar and ice water.
Slowly stir the egg mix into the flour mix, until a ball is formed.
Take dough out of mixer and make 2, equal in size, discs.
Wrap the dough in plastic wrap and place in the fridge for at least an hour.
If the pastry is a little hard when removed from the fridge, knead again a little bit.
Roll out on waxed paper that has been floured.
Place in a 9" pie pan and flute edges.
This recipe will make 2 single crust pie shells.

3 eggs
1 cup pure maple syrup
1/2 cup firmly packed light brown sugar
1 tablespoon melted Earth Balance GF/DF/SF margarine
1/8 teaspoon salt
1 cup pecan halves
1/2 teaspoon vanilla

In a mixing bowl, slightly beat eggs.
Stir in pure maple syrup , brown sugar, margarine, and salt.
Add pecan halves and vanilla to mixture.
Pour into prepared pie shell.
Bake on a preheated cookie sheet at 375 degrees until center is set, about 30-35 minutes. Cool.