Oral Allergy Syndrome Friendly Vegan Maple Pecan Pie

Total time3 hr 25 min

Prep time30 min

Cook time55 min

Oral Allergy Syndrome Friendly Vegan Maple Pecan Pie

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ tsp salt
½ cup vegan butter, cold and cubed
3–4 tbsp ice water

For the filling

1 can (13.5 oz) full-fat coconut milk
¾ cup pure maple syrup
¾ cup packed light brown sugar
3 tbsp cornstarch
2 tbsp vegan butter
2 tsp vanilla extract
½ tsp salt
2 cups pecan halves

Instructions

1
In a mixing bowl, whisk together the flour and salt. Add the cold cubed vegan butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just holds together when pressed — stop before it becomes sticky. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over the 9-inch pie dish, gently press it into the bottom and sides, and trim the overhang to about 1 inch. Fold the edge under itself and crimp as desired. Refrigerate the lined dish while you prepare the filling.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!