Gluten-free pecan pie

Ingredients:

Pie

• 2 and 3/4 cups pecan halves, coarsely chopped
• 1 cup gluten-free flour mix
• 1 teaspoon baking powder
• 1 teaspoon of salt
• 3/4 cup + 1 tbsp unsalted butter or non-hydrogenated shortening
  (0.5 cup cut into small pieces and cool)
• 1/4 cup ice water
• 0.5 cup coconut sugar
• 0.5 tbsp. maple syrup
• 2 tsp vanilla extract
• 2 large eggs at room temperature

Gluten-free flour mix

• 3 cups (435 g) white rice flour
• 1.5 cups (187 g) tapioca flour
• 3/4 cup (123 g) potato starch
• 1 tbsp (8 g) xanthan gum
• 1.5 tsp. (5 gr.) salt

Preparation:

1. In a food processor, combine 1/4 cup nuts, flour, baking powder, and 0.5 teaspoon salt. Add 0.5 cups chilled butter and pulse until coarse crumbs form, about 5 seconds. Sprinkle with ice water and pulse until the dough is smooth. Wrap the dough in plastic wrap and form into a disk. Freeze for about 15 minutes.
2. On a lightly floured work surface, roll the dough into a 12-inch (30-cm) circle. Transfer the dough to a 9-inch (22-cm) pie pan and trim off any excess, leaving a 1-cm (0.5-inch) overhang. Fold the edges of the dough under with your fingers and pinch to seal. Prick the bottom of the pan with a fork and refrigerate for 15 minutes.
3. Preheat oven to 200°C.
4. Line a baking pan with foil, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the foil and weights, reduce the heat to 190°C (375°F), and bake for another 12 minutes.
5. Meanwhile, in a medium saucepan with a heavy bottom, combine the remaining 5 tablespoons butter and 1/2 teaspoon salt with the coconut sugar, maple syrup, and vanilla and heat over medium heat until smooth. Cool slightly, about 5 minutes.
6. In a medium bowl, beat the eggs. Beating constantly, add the sugar mixture. Stir in the remaining 2.5 cups of nuts. Spread the filling over the crust and bake until set, about 25 minutes. Let the pie cool completely and slice.
   
   Gluten-free flour mix:
   
   In a large bowl, combine rice flour, tapioca flour, potato starch, xanthan gum, and salt.