Maple Pecan Pie
Gluten-free, Minimal lactose, FODMAP friendly
There’s no corn syrup in this recipe. None. Nada. Its gluten-free crust has a pleasing texture and a slightly nutty flavor, thanks to the butter and oat flour. And the filling … wow! The maple flavor complements the toasted pecans. For best results, use “Grade B” maple syrup, which has better flavor than “Grade A.” Read the instructions and footnotes before you start, and set out all the equipment. Yes, it’s a lot of work—and I tried to over-explain for anyone who’s not pie-experienced. But it’s worth it.
This recipe is only slightly adapted from an excellent recipe on the Leite’s Culinaria website.