Apple and marmalade freeform pie

There is nothing quite as comforting as a warm, fragrant, melt-in-your-mouth homemade sweet pie, and this recipe exceeds expectations.
apple and marmalade freeform pie
2H 20M



Citrus marmalade

1.Cut orange and lemon in half; slice thinly. Remove seeds; place seeds in small bowl with the water, cover; stand overnight. Place fruit in medium microwave-safe bowl; cover with the extra water. Cover; stand overnight.
2.Strain seed mixture into fruit mixture; discard seeds. Cook fruit mixture, covered, on MEDIUM (50%) in microwave oven, stirring every 5 minutes, about 30 minutes or until rind softens.
3.Measure fruit mixture, then mix with equal measure of the caster sugar in same microwave-safe bowl. Cook, uncovered, on MEDIUM (50%) in microwave oven, stirring every 5 minutes, about 30 minutes or until marmalade jells when tested.
4.Skim surface of marmalade; stand 10 minutes. Pour into hot sterilised jars, seal while hot.

Apple and marmalade freeform pie

5.Process flour and butter until crumbly; add egg yolks, cheese and enough water to form a soft dough. Knead dough on lightly floured surface until smooth, cover; refrigerate 30 minutes.
6.Preheat oven to moderately hot.
7.Peel, core and halve apples; cut each half into six wedges. Cook apple with the extra water and sugar in medium saucepan, covered, stirring occasionally, about 5 minutes or until apple has just softened. Cool to room temperature.
8.Roll pastry between two sheets of baking paper to form 40cm circle. Remove top sheet of paper, turn pastry onto oven tray. Remove remaining sheet of baking paper.
9.Spread apple mixture over pastry, leaving a 5cm border. Dollop 6 rounded teaspoons of the marmalade onto apple mixture. Fold pastry up to partly enclose fruit; brush pastry evenly with milk. Bake, uncovered, in moderately hot oven about 30 minutes or until pastry is cooked and browned lightly. Dust with icing sugar, if desired, before serving.

No need for a pie dish with this recipe. Freeform pies are not only easy to make but also result in a dessert with a beautifully rustic and homely appearance. You can use the remaining marmalade on slices of toasted ciabatta whenever you feel like it. Make the marmalade the day before you make the pie, if possible. Purchased marmalade can be used in this recipe. To test if marmalade has jelled, dip a wooden spoon into marmalade, then hold spoon up with the bowl of the spoon facing you. When marmalade is ready, two or three drops will roll down the spoon and join in a heavy drop.


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