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Free-Form Fruit and Nut Pies (Food Network Kitchens) Recipe

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Free-Form Fruit and Nut Pies (Food Network Kitchens)
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Ingredients
9
Count
Nutrition
338
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Serving suggestion: Ice cream, whipped cream or yogurt
  2. Toast all the pine nuts in a dry skillet over medium-low heat, stirring, until evenly brown and fragrant, about 2 to 3 minutes. Cool.
  3. Pulse the 3/4 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.
  4. 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.
  5. 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 1 1/2-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. See photo.) Repeat with the remaining disks.
  6. 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.
  7. Position a rack in the middle of the oven and preheat to 375 degrees F. Bake pies until golden brown, about 30 minutes. Let set for 5 minutes before transferring with the paper onto a rack to cool.
  8. Serve warm or at room temperature, with ice cream, whipped cream or yogurt, if desired.
  9. Copyright 2007 Television Food Network, G.P. All rights reserved
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 337.94 Kcal (1415 kJ)
Calories from fat 175.08 Kcal
% Daily Value*
Total Fat 19.45g 30%
Cholesterol 77.27mg 26%
Sodium 50.92mg 2%
Potassium 339.83mg 7%
Total Carbs 37.22g 12%
Sugars 21.35g 85%
Dietary Fiber 1.98g 8%
Protein 6.58g 13%
Vitamin C 15.9mg 27%
Vitamin A 0.1mg 2%
Iron 1.5mg 8%
Calcium 28.1mg 3%
Amount Per 100 g
Calories 334.31 Kcal (1400 kJ)
Calories from fat 173.2 Kcal
% Daily Value*
Total Fat 19.24g 30%
Cholesterol 76.44mg 26%
Sodium 50.37mg 2%
Potassium 336.18mg 7%
Total Carbs 36.82g 12%
Sugars 21.12g 85%
Dietary Fiber 1.96g 8%
Protein 6.51g 13%
Vitamin C 15.8mg 27%
Vitamin A 0.1mg 2%
Iron 1.5mg 8%
Calcium 27.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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