Holiday treats - Chocolate Pecan Pie Gluten Free!

We spent Thanksgiving at my brother's and brought dessert.  I've attempted chocolate pecan pie once before and I don't know why only the once. Likely, I don't have corn syrup on hand that often.  What makes this Gluten-free is having the wonderful Piccola Cucina tart and pie shells on hand.  They are a wonderful and versatile product, made here in Winnipeg. 

I doubled this recipe. 

Chocolate Pecan Pie
1 1/2 cups white sugar
1/4 cup light corn syrup
1/2 cup butter (I like Notre Dame Butter)
1 tbs cold water
2 tsp corn starch
1/2 cup dark chocolate callets (chips, Fair Trade)
3 eggs (I love Nature's Farm Eggs)
1/4 tsp salt
1 tsp vanilla
2 tsp bourbon
1 1/4 cup pecan halves
Piccola Cucina pie or tart shells

Preheat oven to 350ºF (175ºC).

In a medium saucepan, combine the sugar, corn syrup, butter, chocolate, water, and cornstarch. Bring to a full boil, stirring, and remove from heat.  

 In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell. 

Bake in preheated oven for 45 to 50 minutes, or until filling is set.  

Enjoy!

Apples for CBC Weekend Morning Show!

This morning on CBC's Weekend Morning Show with host Terry MacLeod, I made the following dishes using wonderful local apples from Wiens Farm, Piccola Cucina shells, and other local ingredients.

Fruit Platz
1 1/4 c. flour
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/2 c.butter (Notre Dame Dairies)
1 egg yolk (Nature's farm), beaten with
2 tbsp. milk (or a little more)

Sift flour, baking powder, salt and sugar together. Cream butter, add sited ingredients and blend. Combine egg yolk and milk, add to butter mixture and mix. Press into a greased 11" x 7" pa. Press 3 cp apple wedges, 3/4" thick (any fruit you like) I use about 5 apples, sliced and pressed in.

Combine:

3/4 c. sugar, 1/2 c. flour, 1/4 to 1/2 tsp. cinnamon (opt.) about 1/4 c. butter (or less) to make a crumb topping. Can sprinkle with almond slices (opt.) Sprinkle crumbs over fruit. Bake at 375 degrees F. oven for 50 minutes or until apples are done. Serve warm with ice cream, whipped cream, or plain. Good cold, also.

For rhubarb I sprinkle a bit more sugar & a bit of mixed in flour because of the tartness and juice.

Market Apple Pie

1 Piccola Cucina shell (sweetened or unsweetened, available often at St. Norbert’s Farmer’s Market but also at Co-op stores and Vita Health)
5 tart apples, cored and cut into wedges
1/4 cup flour
1/2 cup sugar
pinch salt
cinnamon, to taste
1 tbs butter, crumbled
Optional:  1 tbs Ras El Hanout Or 1/2 tsp Thyme

Bake Pie crust according to the directions.  Mix apples and remaining ingredients together and place in baked pie shell.  Bake for 30 (+/- at 350ºF)

Enjoy!