Pecan Pie – Being Photobombed by a Pumpkin Pie
I’m a pie fanatic. They’re deliciousness that comes with a side of nostalgia and comfort. I honestly just think of pies as the perfect dessert. When I had to give up gluten (health reasons), my pie-obsessed heart was broken. I honestly felt my pie days were over – both baking and eating.
Fortunately there are a couple of excellent gluten free pie crust flour blends on the market. Bob’s Red Mill and Glutino BOTH have excellent gluten free pie crust flour blends and I swear by them. Each one is perfectly wonderful and I’m unable to tell much of a difference between the two. I use them interchangeably.
They can be ridiculously hard to find in stores, so I always buy mine on Amazon:
I think a lot of people don’t enjoy making pies because the are a bit more time consuming than a lot of other desserts. They also disappear incredibly fast – so the ratio of time spent making them to the their shelf life is just enough for some people to say it, “Fugget about it! I’m making a cake.”
A quick word about frozen gluten free pie crusts – DON’T DO IT! I’ve tested a few brands, just to see how they’d turn out. I wasn’t just “unhappy” with the results, I was perfectly mortified. Don’t use one for Christmas, whatever you do. You’ll be gravely disappointed.
Spend a little extra time and the results will blow you away.
