The Pie Recipes
makes one 9” tart Hazelnut Pastry makes enough for a 9” lattice topped tart* 2¾ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 10 oz. unsalted
Keywords
- pie recipe
- easy pie
- cookie recipe
- cherry pie
- pecan pie
- rhubarb
- strawberry
- nut
- squash
- pie filling
- blueberry filling
- key lime
- sugar
- butter
- easy pie crust
- chocolate
- cardamon
- lattice crust
- lattice
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.nomoremrnicepie.com.
Cooking tools:
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 10 oz. unsalted butter, room temperature
- 1 cup skinned, lightly toasted hazelnuts
- ¾ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon cardamom
- ⅛ teaspoon cloves
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
- 1 egg, lightly beaten with a fork
- 12 oz. fresh figs, rinsed, stems removed, halved and cut into quarters (yields between 2½ and 2¾ cups)
- 12 oz. fresh raspberries, lightly rinsed then dried on a paper towel (yields between 2½ and 2¾ cups)
- ¼ cup dark brown sugar
- ½ cup granulated sugar
- pinch of salt
- 2 tablespoons all-purpose flour
- ½ teaspoon lemon zest
- ½ teaspoon orange zest
- 1-2 teaspoons fresh lemon juice (depending on the sweetness of the fruit)
- 2 teaspoons fig butter (available at Trader Joes) or 2 teaspoons raspberry jam
- egg wash made from 1 egg yolk whisked together with 2 tablespoons heavy cream
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
