By Connie Emmons
A request for a gluten free pumpkin pie sent me on a quest to try and make a good crust without tons of special ingredients. I searched through my local grocery store for something other than rice flour that has to have xanthate gum added. There were many products available but when calculating the other ingredients they were not very customer friendly. Then I spotted a box of gluten free all purpose flour up on the top shelf! This was just what I needed to keep the cost reasonable.
I used the flour the same as I normally would and had a split result. The flour needed more liquid than normal and doesn’t like to stay together when rolling out. I solved both problems by added more ice water and rolling the dough as best as I could then using a flat cookie sheet (similar to a flat edged pizza paddle) scooped under the dough. Next I put the pie pan inverted onto the paddle then flipped them over simultaneously. A few small repairs and the crust worked. This is a recipe I plan to perfect in the near future.
I also knew that the customer was trying to cut out white sugar so I used a surgar made from monk fruit. The recipe fills 2 pie pans.
2 c gluten free all purpose flour
4 tbl shortening
2 c half and half or milk
1 1/2 c sugar substitute
2 c pumpkin purée
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
Mix flour, shortening and salt until crumbly. Add enough cold water to make dough. Roll out and place in pie pan. Fix edges and set aside.
Mix first 3 ingredients well by hand with whisk. Whisk in eggs then spices. Pour into shells and bake at 350 for about 1 hour.
(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)