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These are the perfect starter pie — they're supposed to look rustic, so don't stress about making them picture-perfect. It's a simple dough, a little jam, and you've got a delicious, easy single-serving pie that's perfect for a light dessert, an afternoon treat, or even breakfast. Serving suggestion: Ice cream, whipped cream or yogurt
- Contributed by Catsrecipes Y-Group
- Courtesy: Food Network Kitchens
- ¾ cup pine nuts, plus 2 tablespoons more for topping
- ¼ cup sugar
- ¾ cup all-purpose flour
- 1 tablespoon stone-ground cornmeal (yellow or white)
- pinch fine salt
- 3 tablespoons cold unsalted butter, sliced
- 1 large egg
- 1 cup fruit jam or preserves
- 1 large egg yolk
- Toast all the pine nuts in a dry skillet over medium-low heat, stirring, until evenly brown and fragrant, about 2 to 3 minutes.
- Pulse the ¾ cup cool pine nuts and sugar in a food processor until finely ground, about 15 times.
- Add the flour, cornmeal, salt, and butter and pulse until combined, about 10 more times.
- Add the egg and pulse until mixture comes together in a soft dough, about 5 times.
- Lay out an 8 by 11-inch sheet of waxed or parchment paper.
- Divide dough equally into 6 balls and place on the paper, leaving at least 4 inches between each.
- Press down lightly to make even disks, and cover with another sheet of paper.
- With a rolling pin lightly roll over the entire sheet to make rounds about 5 inches in diameter.
- Slide paper onto a baking sheet and refrigerate for at least 1 hour or up to 3 days.
- Remove top sheet of paper and cut the parchment into 6 squares (around the dough circles).
- Place 2 heaping tablespoons of jam on each circle and spread it evenly with the back of a spoon over the crust, leaving a 1½-inch border around the edges.
- Fold and loosely pleat the dough over the edge of the jam, to make a rustic free-form pie. (use the edge of the parchment or a bench scraper to lift the edges of dough over; it's easier that way).
- Repeat with the remaining disks.
- Whisk the egg yolk with a teaspoon of water and brush over the edges of the crusts with it.
- Sprinkle remaining pine nuts onto the egg wash.
- Refrigerate pies for 30 minutes.
- Position a rack in the middle of the oven and preheat to 375°F.
- Bake pies until golden brown, about 30 minutes.
- Let set for 5 minutes before transferring with the paper onto a rack to cool.
- Serve warm or at room temperature, with ice cream, whipped cream or yogurt, if desired.