Free-form Fruit and Nut Pies

Pulse ¾ cup pine nuts, ¼ cup sugar, ¾ cup all-purpose flour, 1 tablespoon stone-ground cornmeal, and 1 pinch fine salt in a food processor until the mixture resembles coarse breadcrumbs.

Add 3 tablespoons cold sliced unsalted butter to the dry mixture and pulse until pea-sized crumbs form and the mixture just begins to clump.

Whisk together 1 large egg in a small bowl, then add it to the processor and pulse until the dough just comes together; do not overmix.

Turn the dough out onto a lightly floured surface and gently gather it into a disk, then wrap in plastic and refrigerate for at least 15 minutes.

Preheat the oven to 375°F (190°C).

Divide the chilled dough into 4 equal portions and roll each into a ball, then press gently into a small disk about ¼-inch thick on parchment paper or a baking sheet.

Mound about ¼ cup fruit jam or preserves in the center of each dough disk, leaving a 1-inch border around the edges.

Fold the edges of the dough up and over the filling, pleating and overlapping as needed to create a rustic, open-faced free-form pie with some filling exposed in the center.

Whisk together 1 large egg yolk with 1 tablespoon water to create an egg wash, then brush the visible dough edges with this mixture.

Scatter 2 tablespoons pine nuts evenly over the top of each pie and bake at 375°F (190°C) until the crust is golden brown, approximately 18–20 minutes.