Allergy free sweet potato and pecan pie recipe

Ingredients

Pastry

• 1 cup Orgran all purpose flour
• ½ cup Orgran self-raising flour
• ½ cup cornflour
• ⅓ cup Orgran gluten free gluten
• 125g Nuttlex
• ¼ cup caster sugar (optional)
• 1 tsp Orgran No Egg whisked with 40mls water until thick
• ¼ cup cold water

Filling

• 3 medium sweet potatoes, boiled, peeled and mashed
• ¼ cup firmly packed dark brown sugar
• 2 tbsp granulated sugar
• 2 tsp vanilla essence
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp ground allspice
• 6 tsp Orgran No Egg whisked with 120mls goat’s milk until thick
• Pecans to decorate 

Just because.
This is my favourite and largest pie dish.

So pretty it always makes me want to dabble in ceramics again.
Just need to get that kiln built down the farm. I should go and lend a hand once the weather down there isn't so bleeding cold.

Method

• Grease a large pie dish.
• Prepare the sweet potato and set aside.
• Combine the flours, gluten free gluten, Nuttlex and ¼ cup sugar in a large bowl and rub the Nuttlex through until the mixture resembles fine breadcrumbs.
• Add the No egg mixture and ¼ cup cold water.
• Combine until the pastry just comes together.
• Roll and press the pastry together until smooth.
• Wrap in plastic wrap.
• Refrigerate for 30 minutes or until firm.
• Place remaining pastry between 2 sheets of cling wrap or baking paper.
• Roll out until large enough to fit the pie dish.
• Peel away one piece of cling wrap, flip the pastry into the pie dish, shape and cut away any excess.
• Set aside to rest.
• In a separate large bowl, combine the sweet potato mash, sugars, vanilla essence, cinnamon, nutmeg and allspice.
• Once evenly combined, gently fold in the No Egg mixture until just combined.
• Pour the mixture into the pie pastry and gently smooth the top.
• Decorate with pecans.
• Cook until the top begins to crack. Approx. ¾ hour to 1 hour at 180°C.
• Allow to cool for at least 10 minutes before serving. The shorter the wait time between taking the pie out of the oven and leaving it to cool completely the softer the pastry will be.

Note

• From here you can make the pie creamier by adding more goat's milk or smoother by processing instead of mashing. More brown sugar will hide the sweet potato flavour a bit more (although I find the above a very nice balance). For all pies of this nature, its up to personal taste so sample the mash mixture before you bake and adjust as you like.
• If pecans are an issue then sweet potato pie should be satisfying and comforting enough without them.
• If you like the pecan flavour to be in every bit then sprinkling chopped pecans across the top and lightly tapping them in place is probably the thing for you.