Pecan Pie

Pecan pie AND a Swedish Pineapple cake? *tisk tisk tisk* Not good for the diet.

Wheat Free Pie crust recipe for you. Sorry, not fat free though. makes two crusts 3 cups brown rice flour 1/2 to 1 teaspoon salt 1 1/4 cups melted butter or any cold-pressed oil 1 egg, beaten 1 tablespoon vinegar 4 tablespoons water 1. Mix dry ingredients together in a bowl. 2. Make a well in center of the dry ingredients and place egg and liquid ingredients into that well. Blend ingredients briskly with fork. When the ingredients are well moistened, knead well with hands. 3. Divide in half. Place one half into pie pan and press evenly into place with hands, pressing up a bit higher than edge of pan. Pinch dough along edge of pan into a decorative edge. Second half of the dough can be used for another open-face pie or quiche crust or for lattice or traditional pie top. 4. If baking pie crust before pouring in filling, pierce crust with fork about 10 times in various areas to prevent splitting or shrinking while baking. 5. Bake at 425 degrees F for 10 - 12 minutes. Otherwise, fill pie and bake according to filling directions. Experiment with alternative flours such as millet, oat, white rice, tapioca, and others, using the same ratio of ingredients. Oat flour takes a bit more liquid to create pliable dough. Feel free to remove vinegar and use 5 tablespoons water. The vinegar is thought to make the crust more tender. Add a bit of preferred sweeter if desired if water is used for all liquid. Almond or other nut meal can be added in place of up to cup of flour, and is a delicious touch. Both the health food store and Asian grocery store are good sources for alternative flours.

And you remember my diet,, you really do pay attention!@

I like to bake more than I like to eat it too.

Pie and muffins are done. Cakes getting ready to go in now.