Autumn’s Bounty: Thanksgiving and Variations of Gluten-Free Pecan Pies

I just updated this post from two years ago, to reflect the improvements I’ve made in making gluten-free pie crust dough. I demonstrated the way to make this pastry leaf decorated chocolate coffee liqueur pecan pie in the gluten-free pastry class I taught this past week, through Kitchen Underground. The ladies who attended the class were delightful! I enjoyed visiting with them while we discussed various gluten-free flours, methods for mixing pastry dough, and other such topics. I also prepared a pumpkin pie spice almond pear tart for the class; I will post the recipe for that delicious seasonal pastry soon.

Deglutenized and Delicious

SEASON of mists and mellow fruitfulness,leaf pecan pie final
Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eves run;
To bend with apples the moss’d cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o’er-brimm’d their clammy cells. . . .
(John Keats, from “To Autumn”)

’Neath the autumn rays,
Now the springtide sowing,
All its fruit displays;
Every hill rejoices,
Fields with gladness ring,
Lifting up their voices,
Now the valleys sing,
Lifting up their voices,
Now the valleys sing.
In the dark earth sleeping,
Long the seed hath lain;
Joyful now the reaping,
Fair the garnered grain.
As the gold we…

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Gluten-Free Peach Pie With Whiskey Smoked Brown Sugar

Smoked brown sugar is a mystery to me. That old adage is a saying for a reason: where one finds smoke, smoked peach pie 2one usually does find fire. Fire emits heat, and sugar melts when its heated. How, then, does one get smokey flavor into brown sugar without melting the sugar? Until a few months ago, I’d never even heard of smoked brown sugar. I discovered it last Christmas, while perusing the Net for interesting ideas for meat rubs. The menfolk in my family are difficult people for whom to buy presents. They are pretty content where they are and with what they have; they have few, and simple, desires. One can only give so many running shirts and socks for birthday and Christmas presents. I was bereft of ideas for Christmas presents. Since all the men I love happen to love grilling and smoking meat, I decided to make meat rubs for them as Christmas presents. I searched for rubs for beef, chicken, and pork that require interesting ingredients. One recipe I found called for smoked brown sugar. I was intrigued by the thought of smoked brown sugar, so I ordered some. It’s pricey stuff (about $16 for 8 oz). Just my luck, I LOVE using smoked brown sugar in all kinds of dishes. The smokey flavor adds a pleasant, interesting depth to all foods in which the sugar is used. I thought I was in trouble; I knew I’d be buying this expensive ingredient often. Continue reading