-
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.
-
3
Cool.
-
4
Pulse the 3/4 cup cool pine nuts and sugar in a food processor until finely ground, about 15 times.
-
5
Add the flour, cornmeal, salt, and butter and pulse until combined, about 10 more times.
-
6
Add the egg and pulse until mixture comes together in a soft dough, about 5 times.
-
7
Lay out an 8 by 11-inch sheet of waxed or parchment paper.
-
8
Divide dough equally into 6 balls and place on the paper, leaving at least 4 inches between each.
-
9
Press down lightly to make even disks, and cover with another sheet of paper.
-
10
With a rolling pin lightly roll over the entire sheet to make rounds about 5 inches in diameter.
-
11
Slide paper onto a baking sheet and refrigerate for at least 1 hour or up to 3 days.
-
12
Remove top sheet of paper and cut the parchment into 6 squares (around the dough circles).
-
13
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.
-
14
Fold and loosely pleat the dough over the edge of the jam, to make a rustic free-form pie.
-
15
(Use the edge of the parchment or a bench scraper to lift the edges of dough over; it's easier that way.
-
16
See photo.)
-
17
Repeat with the remaining disks.
-
18
Whisk the egg yolk with a teaspoon of water and brush over the edges of the crusts with it.
-
19
Sprinkle remaining pine nuts onto the egg wash. Refrigerate pies for 30 minutes.
-
20
Position a rack in the middle of the oven and preheat to 375 degrees F. Bake pies until golden brown, about 30 minutes.
-
21
Let set for 5 minutes before transferring with the paper onto a rack to cool.
-
22
Serve warm or at room temperature, with ice cream, whipped cream or yogurt, if desired.
