Wednesday, December 17, 2008

Pecan & Hazelnut Pie

This pie is similar to the traditional style pecan pie without the corn syrup, high levels of refined sugar, and unhealthy fat content. It is still a super sweet sticky dessert, that will fool even the most discerning pecan pie fans. The crust is a hazelnut spelt blend that marries nicely with the nutty aroma of the filling. Brown Rice syrup is the perfect sticky pie filling, and when cut with agave the rice flavor is indiscernible. A dollop of freshly whipped cream puts this pie over the top.



-2 cups organic pecans
-1 cups organic hazelnuts
-3/4 cup brown rice syrup
-1/2 cup agave nectar
-3 organic eggs
-3 tablespoons butter or earth balance
-zest of one orange
-1 teaspoon cinnamon
-1 teaspoon allspice
-1/2 teaspoon fresh nutmeg

Hazelnut Spelt Crust:

2 cups spelt flour(whole or white)
2 tablespoons butter or earth balance
1 cup cold water
3/4 cup whole hazelnuts
1/2 teaspoon sea salt
Preheat oven to 400 degrees. Place the 1 3/4 cup of hazelnuts and 2 cups pecans on pan(keeping nuts separated) and toast until fragrant or lightly browned.(about 10 minutes)

For the crust:

Cool the oven to 375 degrees.

Place 3/4 cup of the hazelnuts in food processor and blend until fine. If you do not have a food processor a coffee grinder or a rolling pin and a stiff wrist would work fine. Butter and flour a pie dish and set aside. In a large bowl place the spelt flour, salt, butter, and hazelnuts cutting in the cool butter with a dough blender, adding cold water until well mixed. (Additional flour may be necessary if dough is too sticky). Dough will roll out best if refrigerated at least one hour, but if you wish to bypass this just be extra careful rolling out the dough and use the help of a metal spatula. Place crust in dish and crimp edges. If desired you can brush the crust with an agave oil mixture to give the crust a glossy brown sheen. Cut small slits in bottom of crust with sharp knife, as to not let the crust raise up with a hollow center, and place in oven for 15 minutes or until lightly browned.

For the filling:

Cool oven to 275 degrees when crust is done.

Chop pecans and hazelnuts until to desired size and set aside. If you prefer extra fine pieces you may achieve this with a food processor, but I prefer larger chunks, coarsely chopped with a knife.Place rice syrup, agave, and butter in large pan over low heat to melt butter. combine orange zest, cinnamon, nutmeg, and allspice. Combine beaten eggs with mixture and mix well. Place in oven for 60 minutes, checking occasionally.

Serves eight

No comments: