Free-form Fruit and Nut Pies

Free-form Fruit and Nut Pies Recipe - Pine Nuts, Flour, Jam, and More

Preparation time: 1 hour 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Free-form fruit and nut pies are a delicious and rustic dessert that are perfect for any occasion. These pies are easy to make and can be customized with your favorite fruits and nuts. The combination of sweet jam, crunchy nuts, and buttery crust make these pies a crowd-pleaser.

History

The origins of free-form fruit and nut pies can be traced back to traditional European pastries, such as galettes and tarts. These pies were often made with seasonal fruits and nuts that were readily available. Over time, different variations of the recipe have emerged, allowing for endless possibilities when it comes to flavor combinations.

Ingredients

0.75 cup pine nuts, plus 2 tbsp more for topping
0.25 cup sugar
0.75 cup all-purpose flour
1 tbsp stone-ground cornmeal (yellow or white)
pinch of fine salt
3 tbsp cold unsalted butter, sliced
1 large egg
1 cup fruit jam or preserves
1 large egg yolk

How to prepare

Toast all the pine nuts in a dry skillet over medium-low heat, stirring, until evenly brown and fragrant, about 2 to 3 minutes.
Allow the pine nuts to cool.
In a food processor, pulse 0.75 cup of the cooled pine nuts and sugar until finely ground, about 15 times.
Add the flour, cornmeal, salt, and butter to the food processor and pulse until combined, about 10 more times.
Add the egg to the food processor and pulse until the mixture comes together in a soft dough, about 5 times.
Place an 8 by 11 inches sheet of waxed or parchment paper on a flat surface.
Divide the dough equally into 6 balls and place them on the paper, leaving at least 4 inches between each ball.
Press down lightly on the balls to make even disks, and cover them with another sheet of paper.
Using a rolling pin, lightly roll over the entire sheet to make rounds about 5 inches in diameter.
Slide the paper with the dough onto a baking sheet and refrigerate for at least 1 hour or up to 3 days.
Remove the 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 1.5 inch border around the edges.
Fold and loosely pleat the dough over the edge of the jam to make rustic free-form pies. (Use the edge of the parchment or a bench scraper to lift the edges of the dough over; it's easier that way).
Repeat the previous step with the remaining dough disks.
Whisk the egg yolk with a teaspoon of water and brush it over the edges of the crusts.
Sprinkle the remaining pine nuts onto the egg wash.
Refrigerate the pies for 30 minutes.
Position a rack in the middle of the oven and preheat it to 375°F (191°C).
Bake the pies until they turn golden brown, about 30 minutes.
Allow the pies to set for 5 minutes before transferring them with the paper onto a rack to cool.
Serve the pies warm or at room temperature, with ice cream, whipped cream, or yogurt if desired.

Variations

Try using different types of preserves, such as raspberry, apricot, or peach, for a variety of flavors.
Experiment with different nuts, such as almonds, walnuts, or pecans, to change up the texture and taste of the pies.
Add a sprinkle of cinnamon or nutmeg to the dough for a warm and spicy flavor.

Cooking Tips & Tricks

Make sure to toast the pine nuts before using them in the recipe to enhance their flavor.

- Refrigerating the dough before baking helps it hold its shape and prevents it from spreading too much in the oven.

- Be sure to leave a border around the edges of the dough when spreading the jam to prevent it from leaking out during baking.

- Brushing the edges of the crust with egg wash helps them turn golden brown and gives them a shiny finish.

Serving Suggestions

Free-form fruit and nut pies can be served warm or at room temperature. They pair well with a scoop of ice cream, a dollop of whipped cream, or a spoonful of yogurt.

Cooking Techniques

The key cooking techniques for making free-form fruit and nut pies include toasting the pine nuts, making the dough, assembling the pies, and baking them until golden brown.

Ingredient Substitutions

If you don't have pine nuts, you can use almonds, walnuts, or pecans instead.

- You can use any type of preserves or jam in place of the jam called for in the recipe.

- If you don't have stone-ground cornmeal, you can use regular cornmeal or omit it altogether.

Make Ahead Tips

You can prepare the dough for the pies up to 3 days in advance and refrigerate it until ready to use. You can also assemble the pies and refrigerate them for up to a day before baking.

Presentation Ideas

Serve the free-form fruit and nut pies on a platter with a dusting of powdered sugar or a drizzle of honey for an elegant presentation. You can also garnish them with fresh mint leaves or a sprinkle of chopped nuts.

Pairing Recommendations

Free-form fruit and nut pies pair well with a cup of hot tea or coffee for a cozy dessert experience. They also go well with a glass of dessert wine or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store any leftover pies in an airtight container at room temperature for up to 2 days. To reheat, place the pies in a 350°F (177°C) oven for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of free-form fruit and nut pie contains approximately 300 calories.

Carbohydrates

Each serving of free-form fruit and nut pie contains approximately 35 grams of carbohydrates.

Fats

Each serving of free-form fruit and nut pie contains approximately 15 grams of fat.

Proteins

Each serving of free-form fruit and nut pie contains approximately 5 grams of protein.

Vitamins and minerals

Free-form fruit and nut pies are a good source of vitamin E, magnesium, and copper due to the presence of pine nuts in the recipe.

Alergens

This recipe contains nuts (pine nuts) and eggs. It may not be suitable for those with nut or egg allergies.

Summary

Free-form fruit and nut pies are a delicious dessert option that provides a good balance of carbohydrates, fats, and proteins. They are also a good source of vitamin E, magnesium, and copper.

Summary

Free-form fruit and nut pies are a delicious and versatile dessert that can be customized to suit your taste preferences. With a buttery crust, sweet jam, and crunchy nuts, these pies are sure to be a hit at your next gathering. Enjoy them warm or at room temperature with your favorite toppings for a delightful treat.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Free-form Fruit and Nut Pies. It was a warm summer day, and I was visiting my dear friend Margaret who lived in a charming little cottage on the outskirts of town. Margaret was known for her delicious baked goods, and I always looked forward to our visits because she would always treat me to one of her mouth-watering creations.

As soon as I stepped into Margaret's kitchen, I was greeted with the heavenly aroma of cinnamon and fresh fruit. Margaret had a mischievous twinkle in her eye as she handed me a piece of her latest creation – a rustic, free-form pie filled with a medley of fruits and nuts. The crust was golden and flaky, the filling was sweet and tart, and the whole thing was simply divine.

I took a bite and closed my eyes, savoring the explosion of flavors in my mouth. When I opened my eyes, Margaret was watching me intently, waiting for my reaction. I couldn't help but let out a sigh of pure bliss.

"Margaret, this is absolutely incredible! How did you come up with this recipe?" I asked, my curiosity piqued.

Margaret chuckled and poured us each a cup of tea before settling down at the kitchen table. She explained that the recipe was actually a family heirloom, passed down through generations. Her great-grandmother had learned it from a traveling baker who had stayed at their inn many years ago. The baker had shared his secrets with her in exchange for a warm bed and a hearty meal, and the rest, as they say, was history.

Margaret went on to tell me that the key to the perfect free-form pie was to use the freshest, ripest fruits and the best quality nuts. She showed me how to make the flaky crust from scratch, using a combination of butter and shortening for the perfect texture. The filling was a simple mixture of sugar, spices, and a splash of lemon juice to bring out the flavors of the fruit.

I was mesmerized as Margaret walked me through each step of the recipe, her hands moving deftly as she worked her magic in the kitchen. She told me stories of her childhood, watching her mother and grandmother bake pies for the family, and how she had perfected the recipe over the years, adding her own twist with different combinations of fruits and nuts.

By the time we finished our tea, the pies were cooling on the countertop, their golden crusts glistening in the afternoon sun. Margaret cut us each a slice, and we savored every bite in companionable silence. As I licked my fingers clean, I knew that I had to learn how to make these pies for myself.

Over the next few weeks, Margaret patiently taught me the ins and outs of the recipe, sharing her tips and tricks for getting the perfect flaky crust and the right balance of flavors. We spent hours in her kitchen, laughing and chatting as we baked batch after batch of pies, experimenting with different fruits and nuts until we found the perfect combination.

I'll never forget those days spent with Margaret, learning the art of baking from a true master. The recipe for Free-form Fruit and Nut Pies has become a treasured part of my own collection, passed down to me from a dear friend who shared her passion and her love through the simple act of baking. And every time I make these pies, I think of Margaret and the bond we forged over a shared love of good food and great company.