Sunflower Seed Pie

Instructions

1. 1

   Prepare the Pie Crust

   Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough comes together. Form into a disk, wrap, and refrigerate for at least 1 hour.

2. 2

   Toast the Sunflower Seeds

   Preheat oven to 350°F (175°C). Spread sunflower seeds on a baking sheet and toast for 8-10 minutes, stirring halfway, until lightly golden and fragrant. Let cool.

3. 3

   Roll Out the Crust

   Roll chilled dough to a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, trim to 1 inch beyond edge, fold under, and crimp decoratively. Refrigerate while preparing filling.

4. 4

   Mix Wet Ingredients

   In a medium saucepan, warm the sorghum syrup, corn syrup, and brown sugar over medium heat, stirring until sugar dissolves. Remove from heat and let cool slightly.

5. 5

   Combine the Filling

   In a large bowl, beat the eggs. Slowly whisk in the warm syrup mixture to temper the eggs. Add melted butter, vanilla, and salt. Stir in the toasted sunflower seeds.

6. 6

   Fill the Pie

   Pour the filling into the prepared crust. The seeds will float to the top, which is expected. Sprinkle additional sunflower seeds on top if desired.

7. 7

   Bake the Pie

   Place pie on a baking sheet to catch drips. Bake at 350°F for 45-55 minutes. The filling should be set around the edges with a slight wobble in the center.

8. 8

   Protect the Crust

   If the crust edges are browning too quickly, cover with a pie shield or strips of aluminum foil for the last 15-20 minutes of baking.

9. 9

   Cool Completely

   Remove from oven and let cool on a wire rack for at least 3 hours. The filling will continue to set as it cools. For cleanest slices, refrigerate before serving.

10. 10

    Serve

    Slice and serve at room temperature with whipped cream. A sprinkle of flaky sea salt on top enhances the caramel-like sweetness beautifully.