INGREDIENTS
Gluten-Free Pie Crust:
- 1 package Breads from Anna® Gluten-Free Pie Crust Mix
- 1/4 cup milk or water (or non-dairy drink)
- 3/4 cup oil (canola works well)
Please note: Our Pie Crust mix will make two 9-inch pie crusts (you can freeze the extra pie crust). For a thicker crust, you may use the entire mix for one 9-inch pie crust (optional).
Filling:
- 2 1/4 cup walnuts
- 5 tablespoons butter, melted (or preferred butter replacement)
- 1 cup maple syrup (use pure maple syrup for best results)
- 2 eggs
- 1 tablespoon brandy (optional)
- 1 teaspoon vanilla
- 1/2 teaspoon salt
DIRECTIONS
Gluten Free Pie Crust:
1) Preheat oven to 350 degrees.
2) Combine wet ingredients: 1/4 cup milk or water (or non-dairy drink) and 3/4 cup oil into a large bowl.
3) Press bottom crust into standard 9 1/2 inch glass pie dish or 10 inch tart pan.
4) Coat crust with egg wash and bake for 10-15 minutes.
3) Press bottom crust into standard 9 1/2 inch glass pie dish or 10 inch tart pan.
4) Coat crust with egg wash and bake for 10-15 minutes.
Filling:
1) Preheat oven to 350 degrees.
2) In the bowl of a food processor, add walnuts, maple syrup, melted butter, brandy, eggs, and vanilla. Pulse until well blended. Let this mixture stand in the refrigerator for one hour.
3) Stir to recombine ingredients (they may separate once chilled).
4) After mixture has chilled, spread into tart/pie crust.
3) Stir to recombine ingredients (they may separate once chilled).
4) After mixture has chilled, spread into tart/pie crust.
5) Bake for 40 minutes. You may need to bake longer, depending on your oven. Filling should be firm.
Note: If the rim of the crust begins to over-brown, cover with a pie ring or foil. Tart can be baked, frozen, thawed, and served chilled.
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