1/2 cup brown sugar
1/4 cup brown rice syrup or agave nectar
3/4 cup maple syrup
4 tbsp. Earth Balance dairy-free, soy-free margarine or coconut oil
3/4 cup applesauce
1 tsp. vanilla extract
2 cups broken pecans
about 100 whole pecans
1 1/4 cups High Protein Flour Blend**(below)
1/4 tsp. salt
1/3 cup Dairy Free margarine
1/4 cup cold water
1 tsp. apple cider vinegar
In a large bowl, sift together the flour and the salt.
Cut in the shortening or margarine with a pastry blender or rub with fingers until the mixture resembles pea-sized meal.
Add the cold water and vinegar all at once and stir until the dough pulls away from the sides of the bowl.
Turn the dough out onto a piece of wax paper.
Knead two or three times and form into a ball, dusting with a little flour as needed if the dough is too sticky.
At this point you can wrap the dough in plastic wrap and chill it in the refrigerator for about an hour or overnight before rolling.
Preheat oven to 400 degrees.
Place another piece of wax paper on top of the dough.
Flatten the dough with the palm of your hand.
Roll the dough with a rolling pin into a 12 inch circle, or about an inch past the edges of your pie plate.
Carefully peel the top layer of wax paper from the dough.
Set your pie plate next to the dough.
Then with one hand carefully slide your hand under the dough.
With your other hand lift the dough and turn it quickly upside down onto the pie plate, centered as best you can, so that the wax paper is on top.
You can position the dough slightly, pressing the dough into the pie plate.
Carefully peel away the wax paper from the dough. Don't worry if the dough tears, it is easily fixed.
Once the wax paper has been peeled away, finish pressing the dough into the pie plate.
Repair any tears with your fingers as needed by pressing the dough together.
Take a knife and finish trimming the crust around the pie plate.
Press the dough down a bit into the pie plate to make a ridge all around the edges of the pie crust. Flute the edges with the tines of a fork or with your thumb and finger.
Makes enough pastry for a single-crust pie. For a double-crust pie, double the ingredients.
In a small saucepan, heat the brown sugar, rice syrup and maple syrup to a simmer.
Simmer a few minutes, until the brown sugar has dissolved.
Turn off the heat and add the margarine, stir to melt.
Then add the applesauce and vanilla and stir to combine. Set aside to cool.
Line a pie plate with pastry crust and flute edges as desired.
Fill the pie shell with the broken pecans.
Pour the cooled applesauce mixture over the pecans.
Place the whole pecans in a circular pattern on top of the pecan filling.
Place the pie in the oven and reduce the heat to 350 degrees.
Bake about 45 minutes or until the crust is golden brown (the mixture will be hot and bubbly).
Let sit overnight. Serve at room temperature and enjoy!
**High Protein (Rice and Chickpea) Flour Blend
This high protein flour blend recipe comes from Living Without - this blend is good in wraps, pie crusts, sandwich bread and french bread.
1 1/4 cups chickpea flour
1 cup potato starch
1 cup tapioca starch
1 cup brown rice flour
Sift all ingredients together until well combined. Store in the refrigerator or freezer.