ROANOKE – Lose the Gluten! We are baking Gluten Free in the Kitchen today with Corbin's Confections out of Salem. Try out this Sunflower Seed Pie recipe.
Sunflower Seed Pie
Crust:
1 1/4 cup GF/PF/TF all purpose flour (rice blend is best!)
1 tbsp sugar
1/2 tsp xanthan gum
1/2 tsp salt
6 tbsp cold butter
1 large egg
2 tsp lemon juice
Put all dry ingredients together. Pulse in a food processor with butter. Separately, mix egg and
lemon juice until frothy. Put butter mixture in a mixer and mix with lemon juice egg mixture until it
forms a ball of dough. This is best if chilled for about an hour before rolling, but can be used
immediately if desired.
Filling:
1 cup granulated sugar
3 tbsp brown sugar
1/2 tsp salt
1 cup corn syrup (light or dark)
1/3 cup melted butter
1 tsp vanilla
3 eggs, beaten
1 cup sunflower seeds (Dakota brand is GF/PF/TF)
Preheat oven to 350.
Dust rolling space and pin with GF/PF/TF flour. Roll out to the size of your pie plate. Roll dough
around the pin and unroll onto greased pie plate. Press into place. Prick with a fork.
Pour sunflower seeds onto bottom of unbaked pie crust. Mix all filling ingredients and pour over
the sunflower seeds. Allow to rest for about 5 minutes so that the seeds can float to the top.
Bake in a preheated oven for about 45 minutes or until center is set. (Baking times vary!)