this pie is adapted from a recipe in “Martha Stewart’s Pies and Tarts“. the pastry is a standard pate brisee and was made with Cup4Cup gluten free flour blend. i used Maker’s Mark bourbon instead of the brandy. i’ve made many versions of this pie over the last 20 years, it’s a holiday season tradition, along with my sweet potato praline pie, but this is the first time i’ve attempted a gluten free version. i must admit, i’m pretty darned happy with the finished product. the dough rolled out beautifully and it also works nicely with cookie cutters. i even made myself some cook’s treats of pie crust acorns from the extra pie dough, to nibble on.
This is as delicious as it looks! The crust is flaky/crisp, and the whole is a delightful mix of textures and flavors. Strong work, Miss L.
🙂 Thanks so much! It was a pleasure to make that pie, and I’m so pleased that you enjoyed it!
And how cute are those acorn cookies?!?