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the finished sun-cheddar apple pie
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Sun-Cheddar Apple Pie

A savory snack pie featuring apples, sunflower seeds and cheddar.
Prep Time45 minutes
Cook Time1 hour
Chilling time2 hours
Course: Snack
Keyword: pie, vegetarian
Servings: 8

Equipment

  • pastry blender
  • cheese grater
  • 9'' pie pan
  • parchment paper
  • Rolling Pin

Ingredients

  • 1½ C spelt flour
  • 1½ C unbleached white flour
  • 3 tbsp ground flaxseed meal
  • 1½ tbsp sugar
  • ¾ tsp ground mustard
  • ¾ tsp salt
  • ½ tsp baking powder
  • 13 tbsp butter separated
  • 3 oz sharp cheddar cheese use a block of cheese, not pre-shredded
  • ¼ - ½ C ice water
  • 6 - 8 apples mixed variety
  • 3 tbsp lemon juice juice of about ½ lemon
  • ¼ C sugar
  • ¼ C flour
  • 1 tbsp cinnamon
  • ¼ tsp cayenne pepper use less if you want less heat
  • ¼ tsp nutmeg
  • ½ tbsp sunflower seed butter
  • 2 tbsp sunflower seeds

Instructions

  • Combine spelt, flour, flax, sugar, mustard, salt and baking powder.
  • Cut 12 tbsp of the butter into small pieces. Using a pastry blender (or a food processor), cut the butter into the flour mixture until it resembles coarse crumbs.
  • Use the medium size holes on the box grater to grate the cheese, and then stir it into the flour mixture.
  • Add ¼ C of the ice water and stir to combine. Add the remaining water, 1 tbsp at a time, just until the dough comes together.
  • Divide dough into two pieces and wrap tightly in plastic wrap. Chill in the fridge for at least 2 hours, or up to overnight.
  • Preheat oven to 400°F. Roll out the bottom pie crust, to a thickness of about ⅛'', and sprinkle sunflower seeds on it on the last pass with the rolling pin.
  • Invert into the pie pan, line with parchment paper and weight with pie weights, rice, or dry beans. Blind bake for 5 minutes, remove the weights and parchment paper. Pierce the bottom of the crust with a fork a few times, and then bake for an additional 7 minutes, until the crust feels slightly dry to the touch.
  • Remove from oven, and lower temperature to 350°F. Allow the bottom crust to cool while you prepare the filling.
  • Peel and thinly slice the apples and place into a large bowl. Stir in the lemon juice.
  • Add the sugar, flour, cinnamon, cayenne pepper, and nutmeg, and stir until well coated. Stir in the sunflower seed butter.
  • Transfer the filling into the pie pan. Cut the remaining 1 tbsp of butter into small pieces and dot the top of the apple filling.
  • Roll out the top crust, and invert onto the top of the pie. Cut some vents into the top crust of the pie.
  • Bake at 350°F for about 40 minutes, until the pie crust turns light brown. Allow to cool slightly before cutting.

Notes

Cover, and store in the fridge or at room temperature for up to 4 days.