This technique uses leftover bits of various kinds of nuts to form the crust, and jam or preserves that may come from home or are purchased at a roadside stand. Add fresh fruit bought at the stand as well; combine the fruit and jam to form a filling, and spread it in a container lined with the nut crust. After a few hours of being gently jostled and warmed in the glove compartment, the "pie" is ready.
Make Ahead: The nut crust can be assembled and used to line the pan up to 2 days in advance; cover and refrigerate until ready to use.
Servings: 3 - 4
- 3 to 4 cups assorted nuts, or a combination of nuts, seeds and/or dried fruit
- 6 to 8 sugar packets (1 1/2 to 2 tablespoons)
- 3 tablespoons unsalted butter, at room temperature
- 2 to 3 tablespoons homemade or store-bought jam or preserves
- 3 to 4 cups fresh fruit, cut into bite-size pieces
While you're at home, combine the nuts, or a combination of nuts, seeds and/or dried fruit, with the sugar (to taste) in the bowl of a food processor; pulse to chop, then add the softened butter. Pulse to the consistency of a coarse paste that hangs together.
Spread the mixture evenly on the bottom and sides of a disposable loaf pan (about 8 by 4 by 4 1/2 inches). Cover and refrigerate until ready to use.
On the road, spread a layer of the jam, or combine the jam (to taste) and fresh fruit in a separate container, then use the mixture to fill the nut crust. Place in the glove compartment. Close; after a few hours' drive, the fruit mixture will be slightly softened and warm.
Serve in the loaf pan, with spoons.
From Ellen Kassoff Gray, co-owner of Equinox restaurant in Washington.
Tested by Ellen Kassoff Gray and Bonnie S. Benwick.
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