Free-form Fruit and Nut Pies

Description
These are the perfect starter pie — they're supposed to look rustic, so don't stress about making them picture-perfect. It's a simple dough, a little jam, and you've got a delicious, easy single-serving pie that's perfect for a light dessert, an afternoon treat, or even breakfast. Serving suggestion: Ice cream, whipped cream or yogurt
 * Contributed by Catsrecipes Y-Group
 * Courtesy: Food Network Kitchens

Ingredients

 * ¾ cup pine nuts, plus 2 tablespoons more for topping
 * ¼ cup sugar
 * ¾ cup all-purpose flour
 * 1 tablespoon stone-ground cornmeal (yellow or white)
 * pinch fine salt
 * 3 tablespoons cold unsalted butter, sliced
 * 1 large egg
 * 1 cup fruit jam or preserves
 * 1 large egg yolk

Directions

 * 1) Toast all the pine nuts in a dry skillet over medium-low heat, stirring, until evenly brown and fragrant, about 2 to 3 minutes.
 * 2) Cool.
 * 3) Pulse the ¾ cup cool pine nuts and sugar in a food processor until finely ground, about 15 times.
 * 4) Add the flour, cornmeal, salt, and butter and pulse until combined, about 10 more times.
 * 5) Add the egg and pulse until mixture comes together in a soft dough, about 5 times.
 * 6) Lay out an 8 by 11-inch sheet of waxed or parchment paper.
 * 7) Divide dough equally into 6 balls and place on the paper, leaving at least 4 inches between each.
 * 8) Press down lightly to make even disks, and cover with another sheet of paper.
 * 9) With a rolling pin lightly roll over the entire sheet to make rounds about 5 inches in diameter.
 * 10) Slide paper onto a baking sheet and refrigerate for at least 1 hour or up to 3 days.
 * 11) Remove top sheet of paper and cut the parchment into 6 squares (around the dough circles).
 * 12) Place 2 heaping tablespoons of jam on each circle and spread it evenly with the back of a spoon over the crust, leaving a 1½-inch border around the edges.
 * 13) Fold and loosely pleat the dough over the edge of the jam, to make a rustic free-form pie. (use the edge of the parchment or a bench scraper to lift the edges of dough over; it's easier that way).
 * 14) Repeat with the remaining disks.
 * 15) Whisk the egg yolk with a teaspoon of water and brush over the edges of the crusts with it.
 * 16) Sprinkle remaining pine nuts onto the egg wash.
 * 17) Refrigerate pies for 30 minutes.
 * 18) Position a rack in the middle of the oven and preheat to 375°F.
 * 19) Bake pies until golden brown, about 30 minutes.
 * 20) Let set for 5 minutes before transferring with the paper onto a rack to cool.
 * 21) Serve warm or at room temperature, with ice cream, whipped cream or yogurt, if desired.