The pie crust for this tart is perfectly flaky, holds together and will fool even the fussiest pie experts. It is easy to mix and can be pressed in or rolled out. Try just one of the scrumptious ways to use this pie crust.
Ingredients
- Gluten 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)
- 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:
Preheat oven to 350 degrees.
Combine wet ingredients: 1/4 cup milk or water (or non-dairy drink) and 3/4 cup oil into a large bowl.
Press bottom crust into standard 9 1/2 inch glass pie dish or 10 inch tart pan.
Coat crust with egg wash and bake for 10-15 minutes.
Filling:
Preheat oven to 350 degrees.
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.
Stir to recombine ingredients (they may separate once chilled).
After mixture has chilled, spread into tart/pie crust.
Bake for 40 minutes. You may need to bake longer, depending on your oven. Filling should be firm.
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).
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