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Open pie with jam and walnuts

Open-Face Jam and Walnut Pie

Here's how to make the most delicious jam pie there is. Just about everyone keeps a jar of jam around the house, and no kitchen is ever without flour — so here's a sweet little number for tea time. A jam pie is about as simple and tasty as baking gets, perfect both for a cozy cup of tea at home and for serving to guests.

Recipe author

Composition / ingredients

Servings:

Butter

200

Vanilla sugar

Sugar

150

Flour

250

Walnuts

100

Eggs

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 7 g

Fats 38 % 30 g

Carbohydrates 53 % 41 g

452 kcal

GI: 3 / 3 / 95

Cooking method

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Knead a stiff dough from the sifted flour, softened butter, eggs, and sugar, adding the salt and vanilla. Wrap the dough in plastic and chill it for half an hour. Meanwhile, make the filling: finely grind the walnuts (a coffee grinder works well) and mix them thoroughly with your jam. Divide the dough into two unequal pieces. Roll the larger piece into a sheet — I like to roll it right on parchment paper so there's no risk of tearing it as you move it to the pan. Make the sheet about ⅜ inch (1 cm) thick and 1–1¼ inches (2–3 cm) wider than your pan. Lay the sheet into the pan and spread the filling over it. Roll the remaining piece into a thinner sheet and cut it into narrow strips, then arrange the strips in a lattice over the pie. Fold the edges inward and bake in an oven preheated to 400°F (200°C) for 30–40 minutes.