Canadian Maple Pie
A delicious Canadian classic: maple pie, made without gluten, eggs, or dairy. Tastes like maple custard. Refined sugar-free!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6" pie
- Category: pie
- Method: baked
- Cuisine: dessert
Ingredients
Crust Ingredients:
- 6 tbsp white rice flour (I used a finely ground one | see notes above for grain-free crust)
- 2 tbsp cashew butter (see notes above for a nut-free crust)
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1/16 tsp salt
Filling Ingredients:
- ¼ cup crushed pecan pieces (see notes above re: nut-free version)
- ½ cup maple syrup
- ½ cup coconut cream (scooped out of a can of full fat coconut milk chilled overnight)
- 2 tbsp tapioca flour
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Instructions
- Preheat oven to 350F. Oil a 6" pie plate (or see notes above for alternative dish sizes). Set aside.
- Process all crust ingredients in a food processor until the mixture begins to form a ball (note if the mixture is too runny, add a bit more flour, if too dry, add a bit more maple syrup). Form the mixture into a ball with your hands and knead briefly, then flatten into a disk with your hands (if making a larger pie, you can roll the disk out with a rolling pin between two sheets of parchment). Place the dough disk inside the pie dish and form into a crust along the base and walls with your hands.. Sprinkle the base evenly with the crushed pecan pieces (in filling ingredients). Set aside.
- Place all remaining filling ingredients in a small blender (I used the magic bullet again) and process until smooth. Pour this mixture over the crust and the pecans. (Note: it will be very liquid at this stage -- that is normal. It will set as it bakes).
- Bake in a preheated oven for 45 minutes. Allow the pie to cool thoroughly to set before slicing (ideally overnight or at least a few hours). Enjoy!