Photo by Sarah Finnegan.
Carol Key’s pecan pie.
Carol Key has been cooking for more than 40 years, but in 2003, she was diagnosed with celiac disease.
Key said she took that opportunity to learn how to convert tradition recipes to make them gluten-free, which led her to opening Bunch Bakeshop, formerly named The Funky Muffin.
Thanksgiving is notorious for having dishes with gluten, from cornbread and stuffing to macaroni and cheese. Key has found a way to make gluten-free cornbread dressing, casseroles, cakes and pies. Bunch Bakeshop has these dishes premade and frozen, so that all a customer has to do is heat it up at home.
Of all the holiday staples, Key said pecan piehas always been a family favorite and shared her favorite recipe.
PIE CRUST RECIPE:
(For a 9-inch pan)
► 1¼ cups all-purpose, gluten-free flour
► ½ teaspoon salt
► 1/3 cup plus 2 tablespoons shortening
► 1 egg
► 3 to 4 tablespoons ice water
PIE FILLING RECIPE:
► ½ cup butter, melted
► 1 cup sugar
► 1 cup light corn syrup
► 4 eggs beaten
► 1 teaspoon vanilla extract
► ¼ teaspoon salt
► 1 cup pecans
Steps:
1. To prepare pie crust, mix all ingredients in mixer until crust comes together.
2. Remove and roll out to 1/8-inch thickness to fit 9-inch pan.
3. Trim edges.
4. To prepare filling, combine butter, sugar and corn syrup in a stovetop pot and cook over low heat until sugar dissolves.
5. Let mixture cool; add eggs, vanilla, pecans and salt.
6. Mix well. Pour filling into unbaked pie shell.
7. Bake at 325 degrees for 50-55 minutes.
