Keep your serving all to yourself with these individual Walnut-Blackberry Jam Pies.
Walnut-Blackberry Jam Pies
Makes 6
Ingredients
- ½ cup golden raisins
- ½ (14.1-ounce) package refrigerated piecrusts
- 1 cup chopped walnuts, toasted
- ½ cup blackberry jam
- ½ teaspoon lightly packed orange zest
- ⅛ teaspoon kosher salt
- Crumble Topping (recipe follows)
Instructions
- Preheat oven to 375°. Adjust oven rack to lower third of oven.
- In a medium bowl, add raisins and hot water to cover. Cover; let stand until softened, about 30 minutes. Drain.
- On a lightly floured surface, unroll dough. Using a round 4½-inch cutter dipped in flour, cut 6 rounds from dough. Fit dough into 6 (3½-inch) round cast-iron skillets. Fold excess dough under; flute as desired.
- In a medium bowl, stir together raisins, walnuts, jam, orange zest, and salt. Divide evenly among prepared skillets. Place skillets on a rimmed baking sheet. Sprinkle Crumble Topping evenly over pies.
- Bake until dough is golden brown and filling is bubbly, 22 to 25 minutes. Let cool completely on a wire rack.
Crumble Topping
Makes about 1 cup
Ingredients
- ½ cup all-purpose flour
- ¼ cup firmly packed light brown sugar
- ⅓ cup granulated sugar
- ¼ teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
Instructions
- In a medium bowl, add flour, sugars, and salt. Using a wooden spoon, stir in butter until just moistened. Using your hands, squeeze some of the mixture into larger pieces.
