Three-Nut Maple Pie, Gluten Free

Instructions

1. 1

   Make the dough

   Whisk the gluten-free blend, xanthan gum, sugar and salt in a wide bowl. Toss in the cold butter cubes and press each one flat between your fingertips into floury shards. Stir the vinegar into the ice water, then sprinkle it over a tablespoon at a time, tossing with a fork. Gluten-free blends drink more liquid than wheat flour, so keep going until a squeezed handful holds firmly — the dough should feel slightly damper than a wheat crust, not crumbly.

2. 2

   Chill and hydrate

   Press the dough into a disc, wrap it tightly and refrigerate at least 1 hour. This rest matters more here than with wheat dough: the rice flour and starches need the time to absorb the water, which is what takes the grittiness out and makes the dough rollable instead of crumbly.

3. 3

   Roll and line the pan

   Roll the disc into a 12-inch round between two sheets of lightly floured parchment — gluten-free dough tears easily on an open counter. Peel off the top sheet, invert the round into a 9-inch pie plate, and ease it in. Patch any cracks by pressing the dough back together with a fingertip; it won't toughen the way wheat dough does. Tuck the overhang under, crimp, and freeze 20 minutes while the oven heats to 400°F.

4. 4

   Par-bake the shell

   Line the frozen shell with parchment and fill it completely with pie weights. Bake 20 minutes, then remove the parchment and weights and bake 6 to 8 minutes more, until the base is dry to the touch and lightly golden. Gluten-free crusts don't brown as readily, so judge by dryness rather than deep color. Lower the oven to 350°F.

5. 5

   Toast the nuts

   Spread the pecans, walnuts and almonds on a sheet pan and toast 7 to 8 minutes, until fragrant. Let them cool while you mix the filling.

6. 6

   Mix the filling

   Whisk the corn syrup, maple syrup and brown sugar smooth, then whisk in the eggs one at a time, followed by the melted butter, vanilla, bourbon if using, cinnamon and salt. Mix until even but not frothy. The filling is naturally gluten-free as written — just confirm your vanilla and bourbon are labeled gluten-free.

7. 7

   Fill and bake

   Scatter the toasted nuts over the warm shell, pour the filling slowly over them, and level the nuts with a fork. Shield the rim with foil and bake at 350°F for 45 to 55 minutes.

8. 8

   Judge the doneness

   Look for a set, puffed outer ring with only the center 2 inches jiggling loosely; the middle should read about 200°F. Tent with foil if the top darkens before the center firms.

9. 9

   Cool completely

   Cool on a wire rack for at least 4 hours before slicing. Gluten-free crusts firm up considerably as they cool, so a base that feels soft straight from the oven will crisp by the time the pie is ready to cut.

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Baker's Tips

• 1.

  Toasting the nuts first and salting the filling properly are what keep a nut pie from tasting like plain sweetness — 3/4 teaspoon of salt sounds like a lot and is exactly right.

• 2.

  No corn syrup? Golden syrup is the closest match cup for cup. Honey or all maple will work but set softer, so whisk 2 teaspoons of cornstarch into the sugar before adding the eggs.

• 3.

  Par-baking is the difference between a crisp base and a damp one. If you skip it, bake the filled pie at 400°F for the first 15 minutes instead, then drop to 350°F.

• 4.

  For a tidy top, arrange a handful of the prettiest pecan and walnut halves face-up on the surface after pouring the filling.

• 5.

  Bake the pie a day ahead if you can — the flavor deepens overnight and the slices cut far more cleanly.

• 6.

  Wipe the knife with a hot damp cloth between slices for sharp edges.