November 27, 2011
This recipe is safe for the O blood type diet. Unlike most pecan and walnut pie recipes, this one does not have corn syrup.
I made up a new piecrust that doesn’t have wheat flour in it. I didn’t try rolling it out with a rolling pin so I’m not sure how well it will work. It holds together well after baking. I put the ball in the middle of the pie pan and worked it out to the edges with my fingers, crimping the edges at the end. It turns out a lovely grayish blue color from the buckwheat. I did a bit of research to find out just what buckwheat was and discovered it’s not a grain at all but a vegetable related to the rutabaga. Either way it’s fine for those who can’t have gluten or wheat.
You could substitute pecans and have a pecan pie. I used walnuts because it’s a beneficial food for O blood types but it would be delicious with pecans.
Preheat oven to 350° Fahrenheit.
Buckwheat and rice flour pie crust-
1 cup buckwheat flour
½ cup rice flour
1 teaspoon sugar
¾ cup Crisco
¼ cup ice water
1 teaspoon lemon juice
Using pastry cutter, cut flours and sugar into shortening. Add water and lemon juice continuing to cut with pastry knife until blended well, don't over knead. Put ball into 9” pie pan and spread out with fingers working into a pie shell shape.
½ cup sugar
½ teaspoon salt
1/3 cup butter, melted
1 cup real maple syrup (Don’t use the fake stuff, it has corn in it.)
1 cup walnut halves
1 teaspoon vanilla
Mix eggs well, add sugar, salt and melted butter. Blend well, add syrup and vanilla. Fold in walnuts.
Pour into unbaked pie shell. Put on a cookie sheet (I do this to make sure there aren’t any drips during baking.) Cover edges with foil or piecrust shield. This makes sure your edges don’t burn until your filling gets done.
Bake in preheated oven for 45 to 55 minutes until center is set. It will be jiggly like gelatin and not liquid.
Let set for a bit to cool and serve.