50 grams superfine brown rice flour
50 grams sorghum flour
50 grams arrowroot starch
1/2 cup (8 tablespoons) butter
1/4 cup cold water
38 grams sorghum flour
38 grams arrowroot starch
1 cup sugar
2 large eggs, lightly beaten
1 1/3 cups sour cream
1 teaspoon vanilla extract
3 cups fresh raspberries
1/3 cup packed brown sugar
1/3 cup chopped pecans
3 tablespoons chilled butter, cut into small pieces
1 cup sour cream
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1. Combine brown rice flour, sorghum flour, arrowroot starch and butter in the bowl of a food processor. Pulse until mixture resembles coarse meal. Add water and pulse until mixture clumps together in a ball. Flatten ball into a disc and wrap in plastic wrap. Chill for 15 minutes.
2. Preheat oven to 400`. Combine sorghum flour and arrowroot starch; divide mixture in half. Combine half of mixture, sugar, eggs, sour cream and vanilla in a medium bowl. Gently fold in raspberries.
3. Carefully roll out pastry dough between two sheets of parchment paper. Fit properly in a 9-inch pie plate and flute edges. Pour raspberry mixture into pie crust. Bake at 400` for 45 minutes or until center is firm.
4. Meanwhile, combine remaining flour mixture, brown sugar, pecans and butter in a medium bowl. Use fingers to mix well and cut butter into mixture until it resembles coarse meal. Sprinkle mixture evenly over baked pie and return to oven to bake an additional 10 minutes, or until topping is golden. Cool completely on a wire rack.
5. Combine sour cream, brown sugar and vanilla extract. Serve pie with sour cream sauce and additional raspberries.
Yield: 8 servings.
