Salted Balsamic Caramel Sunflower Seeds Pie / Пирог с подсолнечными семечками

Sunflower seed pie_1This pie was born out of my love for a pecan pie + inability to have anything related to nuts in the house. I came up with this recipe back in April, but never published it for the reason I’ve understood just now – it was waiting for the season of Thanksgiving! Since then I’ve experimented quite a bit with these modest, yet tasteful seeds of a beautiful flower of Sun, and I’ve come to a realization that live without nuts isn’t that dreadful after all. So today, in anticipation of the biggest family holiday of the year, I’m really hoping this recipe will bring joy to you, nut-free households. And yes, it does taste so much like a pecan pie!

P.S. If you aren’t big on balsamic vinegar flavor, or, if you are after a more traditional pecan pie taste, just omit balsamic vinegar.

Этот пирог появился на свет в следствие двух противоречий. Первое – это моя любовь в традиционному американскому пирогу с орехом пекан, второе – аллергия одного из моих детей на все виды орехов. Родился этот рецепт еще в апреле, но по причинам, которых я даже и не помню, он так и не появился в моем блоге. Но теперь то я понимаю, что он просто ждал самого подходящего момента, который и пришел в канун Дня Благодарения. И я очень надеюсь, что сей рецепт пригодится семьям, которые как и мы вынуждены влачит жалкое существование в отсутствии орехов в нашем рационе. А вкус моего пирога с семечками действительно напоминает вкус знаменитого пирога с пеканом!

Кстати, если вы не фанат бальзамического уксуса, то просто откиньте его из списка ингредиентов и у вас получится не менее вкусный пирог с более традиционным вкусом.

Sunflower seed pie_2

Salted Balsamic-Caramel Sunflower Seeds Pie
  • 1 pie crust, frozen store bought or half of this recipe
  • 5 tablespoons unsalted butter
  • ¾ cup brown sugar
  • ¾ cup light corn syrup
  • 2 cups roasted salted sunflower seeds
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon vanilla extract
  • 3 eggs
  1. If making a crust from scratch, follow this recipe. If using a rolled-out store bought crust, defrost one crust (you will only need a bottom crust) according to the instructions on the package and fit into a 9 inch pie plate. Freeze the pie shell for 30 minutes. If using a ready-to-use store-bought crust in a foil pie plate, start with step 2.
  2. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Take a pie plate with a crust out of the freezer and put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Put a pie plate on a baking sheet and bake on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Reduce the oven temperature to 350 degrees F.
  3. While the crust is baking make the filling. In medium saucepan, combine the butter, brown sugar, corn syrup and balsamic vinegar. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the vanilla and the sunflower seeds. Set the mixture aside to cool slightly, about 5 minutes. Meanwhile, in a medium bowl beat the eggs lightly. Whisk the beaten eggs into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the hot crust.
  4. Bake on the lower oven rack at 350 degrees F until the edges are set but the center is still slightly loose, about 40 to 45 minutes. Half way thru the baking carefully cover the edges of the pie with aluminum foil, so they don't get too dark. (I use this beautiful invention for my pies instead of foil). Cool on a rack. Serve warm or at room temperature.

Sunflower seed pie

Share...Pin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on StumbleUponEmail this to someonePrint this page


    • Urban Kitchen Affair says:

      Sorry for such a late reply. Your comment got sorted into a spam folder somehow… I use agave, honey and corn syrup interchangeably, so yeah, any would work.

Leave a Reply