Pecan Pie Recipe

by Field Food

Pecan Pie Recipe

by Field Food

"We create food that is designed to celebrate the best of each season with great quality, local ingredients that have been gathered, grown or sourced by us. We aim for flavours to be at their peak and for our menus to be harmonious with the time and place that you are eating. Working with the seasons means that we are growing, foraging and preserving throughout the year; making our own ferments, pickles and preserves to stash away the best of the season, ready for the next one." - Field Food.



For the gluten free pastry

250ml cold water

2 tbsp apple cider vinegar

125g plain gluten free flour

1/2 tsp xanthan gum

Pinch of salt

25g coconut sugar

100g cold unsalted butter (or dairy-free butter or coconut oil) cut into cubes

For the pecan filling

80g unsalted butter (or dairy-free butter or coconut oil) at room temperature

170g maple syrup

3 eggs

Pinch of salt

Seeds from 1 vanilla pod

1 tsp ground cinnamon

250g pecan halves

You will also need a 10cm pie dish.


1. In a small bowl, mix together the cold water and apple cider vinegar, and place it into the freezer until needed.

2. Sift together the gluten free flour, coconut flour, xanthan gum, salt and coconut sugar. 
3. Add the butter to the bowl and use your fingers to pinch together the butter and flour until the mixture resembles chunky breadcrumbs.

4. Add the ice cold water/vinegar mixture a tablespoon at a time, mixing the dough between each spoonful, until it comes together in a bowl.

5. Shape the dough into a disc shape, wrap in baking parchment and put it in the fridge for at least an hour. 
6. In a large bowl, whisk together the butter, maple syrup, eggs, salt, vanilla and cinnamon. Stir in the pecan halves.

7. Preheat the oven to 180c.

8. Remove the pastry dough from the fridge and place it in between two large sheets of baking parchment (this will stop the dough from sticking as you roll it out).

9.Roll the dough out into a roughly circular shape, until it's about 3mm thick. Peel back the top layer of the parchment paper. Carefully lift the parchment paper with the dough on and turn it upside down onto the pie dish. Peel back and remove the parchment and then gently press the dough into the pie dish, shaping it so that it's snug against the sides and in the corners. Don't worry about any cracks or tears - you can simply fill them in with offcuts of the pastry. Cut away the excess dough around the edges.

10. Pour the pecan filling into the prepared pie dish and bake in the oven for about 30 minutes - a wobble. The filling should also puff up during baking but it will settle as it cools.

11. Leave to cool completely before serving.

About Field Food

Field Food offers a simple way to reconnect to the seasons, whether through our food or in our beautifully curated barn in the South Downs.

We’ve always envisioned Field Food as a place to take a pause and refocus. Slowing down is all part of the experience. Everything we do is paired back, relaxed and unfussy, allowing space to connect with the people and natural world around us.