Wednesday, November 26, 2008

Nut Pie

This is a Caramelized Nut Tart recipe adapted from Bon Appétit magazine, December 1998 issue. I've been wanting pecan pie and this seemed like I could adapt it into a nice pie without the eggs or dairy ingredients. It was very popular, winning over the bakery made Pecan Pie that was brought to our Thanksgiving celebration. Homemade wins again.

Filling Ingredients:

1 1/4 cups sugar
1/4 cup water
2/3 cup coconut milk
1 teaspoons shortening (margarine or butter but I used Jungle Shortening)
1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup walnuts, coarsely chopped
1/2 cup pecans, coarsely chopped
1/2 cup slivered blanched almonds

1 recipe of Gluten Free Pie Crust

9 1/2 inch tart pan with removable bottom or rather shallow 9-inch pie plate


Preheat oven to 375°F. Roll dough out on floured surface to 12-inch round. Transfer dough to 9 1/2-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming high-standing thick sides. Pierce dough all over with fork.

Bake crust until set but still pale in color, about 12-15 minutes. Transfer to rack; cool.

Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat. Boil without stirring until caramel is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Reduce heat to medium. Be careful not to burn the sugar.

Gradually whisk in coconut milk (mixture will bubble). Stir until caramel is smooth. Add shortening (or butter), honey, cinnamon and vanilla. Stir until well blended. Mix in all nuts. (Apologies for the blurry pictures - it was late at night).

Pour caramel mixture into crust. Place the pie on a larger baking sheet to stabilize and to catch any overflow. Bake until entire filling bubbles, about 20 minutes. Cool completely on rack before serving.

Coconut Bliss was too rich for this pie. Turns out Rice Dream tasted better with it. This was really very rich, only to be consumed in moderation. I would recommend cutting it into 8 or 12 slices.

Also, I've been thinking what a nice bar cookie this would make. I'd add a couple of more tablespoons of sugar to the GF pie crust, roll it into a 9x13 pan. Then I'd make the carmel but only used sliced almonds. I'd spread the almonds over the prebaked crust, and bake. Then I'd slice them into diamond shapes, just like at the coffee shop. If I try it, I'll add pictures.

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