Gluten-Free Spiced Slab Pie Crust is the perfect pie crust with cinnamon flavors. In fact, this is the perfect accompaniment to Pumpkin Pie. Consequently, Thanksgiving often requires us to feed a larger crowd than we are used to making. Or perhaps a dessert is needed to bring to a party or a potluck. On such occasions, it is nice to have a recipe in the back pocket. Indeed, this crust would pair nicely with a Pumpkin, Apple, Pear, Blueberry, or even a Custard Pie shine. Especially if the fruits have cinnamon added to them.
Gluten-Free Spiced Slab Pie Crust:
What do you make when you have a large group of people or are going to a potluck? Nevertheless, I needed a dessert to bring to a potluck. Once my mind started winding up my brain. Indeed, I wanted something that would improve the flavor of my filling. Not only is this perfect for Thanksgiving but it is perfect for any time. Occasionally we all need recipes for a group of people.
Read my blogs about Cassava Flour Information and Monk Fruit Sweetener Information if you have never heard of these ingredients. I find them locally even at Walmart. See Amazon for Cassava Flour and Monk Fruit Sweetener.
If using Bourbon make sure it is a gluten-free brand. In any event, the bourbon is optional if you don’t want to use it just leave it out. However, you may or may not need to add 1 tbsp of water. If the dough is not sticky enough, by all means, add 1 tbsp of ice-cold water.
However, if you are blind baking this crust be sure to poke some holes into the bottom and fill with beans or pie weights. Blind bake 8-10 minutes. Incidentally, I used a 14.5 and 10.5-inch bar pan or stone bar pan.
Personal Notes
I hope that in some small way I can encourage others at this time of the year to randomly and anonymously commit random acts of kindness. In all honesty, they don’t even need to cost any money. Some ideas are to shovel someone else’s driveway and sidewalk, help someone by offering to put their shopping cart away, make some cupcakes or something for a neighbor, or some other idea. Perhaps we can create some wave of Christmas spirit to sweep along the country.
Gluten-Free Spiced Slab Pie Crust
Ingredients:
- 1 3/4 cup cassava flour
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tbsp powdered vanilla monk fruit sweetener
- 2/3 cup coconut oil
- 1 beaten egg
- 1 tbsp ice-cold bourbon (optional be sure to get a gluten-free one)
- 2/4 cup ice-cold water
Preheat Oven to 400 if baking right away with a filling or without filling. First combine cassava flour, cinnamon, nutmeg, and powdered monk fruit sweetener stir until combined.
Secondly, using a pastry blender or two forks cut the coconut oil into the flour mixture until it resembles coarse crumbs.
Thirdly, add in the beaten egg. Fourthly add in the bourbon, and water mix until dough is combined. Finally, mold the dough into a ball. Divide the dough into two and place it into either side of the bottom of a 14.5 and 10.5-inch bar pan or stone bar pan. Next press or roll into the bottom of the pan.
Chef Notes:
I had a 1/4 cup of leftover dough that I used to cookie-cutter out 9 leaves and decorate the top of my pie. Bake for 15 – 20 minutes.
Gluten-Free Slab Pie Crust
Ingredients
- 1 3/4 cup cassava flour
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- 1 tbsp powdered vanilla monk fruit sweetener see recipe on my blog
- 2/3 cup coconut oil
- 1 beaten egg
- 1 tbsp ice-cold bourbon (optional) a gluten-free brand
- 2/4 cup ice-cold water
Instructions
- Preheat Oven to 400 if baking right away with a filling or without filling.
- First combine cassava flour, cinnamon, nutmeg, and powdered monk fruit sweetener stir until combined.
- Secondly, using a pastry blender or two forks cut the coconut oil into the flour mixture until it resembles coarse crumbs.
- Thirdly, add a beaten egg.
- Fourthly add in the bourbon, and water mix until dough is combined.
- Finally, mold the dough into a ball.
- Divide the dough into two and place it into either side of the bottom of a 14.5 and 10.5-inch bar pan or stone bar pan.
- Next press or roll into the bottom of the pan.
- I had a 1/4 cup of leftover dough that I used to cookie-cutter out 9 leaves and decorate the top of my pie.
- Bake for 15 - 20 minutes.
Notes
| Nutrition Facts | |
|---|---|
| Servings 20.0 | |
| Amount Per Serving | |
| Calories 105 | |
| % Daily Value * | |
| Total Fat 6 g | 10 % |
| Saturated Fat 5 g | 25 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 8 mg | 3 % |
| Sodium 3 mg | 0 % |
| Potassium 1 mg | 0 % |
| Total Carbohydrate 10 g | 4 % |
| Dietary Fiber 1 g | 2 % |
| Sugars 0 g | |
| Protein 0 g | 1 % |
| Vitamin A | 0 % |
| Vitamin C | 0 % |
| Calcium | 2 % |
| Iron | 0 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
