Page 396 - Pie Squared

minutes, until shiny golden brown. Cool before serving.

Techniques: Cream Cheese Crust (here), Mixing and Rolling Out
(here), Crimp and Slash (here)

Swaps:

I swoon for the raspberry/pecan combination, but don’t let me stop
you from trying apricot jam and almonds, or strawberry jam and
macadamia nuts, or plum jam and hazelnuts, or blood orange
marmalade and pine nuts.

Omit the bread crumbs and top crust and top the pie with Granola
Streusel (here) for a chewy treat, making it more like an energy or
breakfast bar.

HOW TO TOAST NUTS AND SEEDS

Why toast nuts or seeds if they are going in the oven anyway?
To heat the natural oils, making the flavor deeper and richer, and
to make sure they will be crisp and never soggy inside the pie.
There are two ways to go, in a skillet or in the oven. I use the

oven when it is going to be on anyway.
Always chop nuts after toasting, not before. Chopping ahead
releases all the fragrant oils too quickly. Toasting the whole nut
warms the oils and chopping spreads that scented love

throughout. By the same token, do not crush seeds before
toasting them. If the nuts or seeds end up overcooked and
blackened, do not use them. A burned nut taste is acrid and
lasting and permeates the whole pie. You’ll need to start again.

IN THE OVEN

Spread the nuts or seeds out on a baking sheet or right in the
slab pie pan you will be using. Slide the pan into the center of a

350°F oven and toast seeds for 3 to 5 minutes and nuts for 8 to
12 minutes. The best way to determine they are done is when