Pie wheels are excellent finger food, delicious, and satisfying. If you’re already making pies, you can easily add in these appetizers by making a couple of extra doughs. They can be made the day before your gathering.
On the Ingredients
- Dried Cranberries have a lot of great health benefits, but because of their very tart flavor, they’re often paired with lots of sugar. You want to make sure you’re getting a brand that uses apple juice to sweeten them (like those in our bulk department) rather than sugar. Cranberries are well known for having unique plant compounds that may help prevent UTIs, but they also have lots of vitamins C, E, and K1, plus copper and Manganese. Cranberries also have a lot of antioxidants which are mainly concentrated in the skin, and therefore get lost in the ever-popular juice. (More on the health benefits).
- Cheddar cheese is one of the most popular varieties (it’s our number-one-selling cheese). It originated in England, in the village of Cheddar in Somerset. It’s a fairly hard cheese with a sharp flavor.
Sweet and Savory Pie Wheels
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hourPie wheels are excellent finger food, delicious, and satisfying. If you’re already making pies, you can easily add in these appetizers by making a couple of extra doughs. They can be made the day before your gathering.
Ingredients
2 pie doughs
4 tbsp butter (softened)
1/2 cup brown sugar or golden monkfruit sweetener
2 tsp cinnamon
3/4 cup dried cranberries (chopped)
the zest of 1 orange
3/4 cup of pistachios (finely chopped)
1/3 cup butternut squash puree
2 shallot (minced)
2 cloves garlic (minced)
1 tsp olive oil
2 tsp thyme
1 cup grated sharp cheddar
Directions
- Preheat the oven to 350° F and grease two cookie sheets.
- Prep your ingredients by chopping the nuts, grating the cheese, zesting the orange, etc. (see the ingredient list). Sauté the shallots and garlic in olive oil until soft and translucent.
- On a floured surface, roll out one pie dough into a large rectangle, about 9” tall and 16” long. Spread the softened butter across the surface, leaving about an inch at the top edge.
- Evenly distribute the sugar or monkfruit over the butter, then do the same with the cranberries, pistachios, and orange zest. Sprinkle with cinnamon.
- Carefully roll up the dough into a spiral towards the naked edge. Cut the roll into 1/2” slices. Place them on one of the cookie sheets, cut side facing up.
- Repeat with the second dough. This time spread the squash first, then distribute the shallots, thyme, and cheddar cheese.
- Roll, slice, and place on their own cookie sheet.
- Bake for 25-30 minutes, until the pie dough, is crisp and the bottoms are golden brown.
- Note that the cheese and cranberries have a tendency to stick to the pan, so you should be careful while removing them with a spatula.
- Let the pie wheels cook on a wire rack.
