MARMALADE PIE RECIPES
ORANGE MARMALADE PIE RECIPE | YUMMLY
Thought to be of Scottish origin, this marmalade-filled pie comes together quickly with an easy-to-prepare dough. Since it only takes about 20 minutes to bake it's something that can be prepared while your cooking partner clears the table of the main course. After it's had a chance to cool, sprinkle it with powdered sugar for sweetness before cutting into wedges and serving.
Provided by L'Antro dell'Alchimista
Categories Desserts
Total Time 1 hours 15 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Combine the sugar, flour, egg, butter, baking powder, vanilla extract, and lemon peel.
- Knead the ingredients together and then shape the dough into a ball. Cover it with plastic wrap and refrigerate it for approximately 15 minutes.
- Preheat the oven to 170C.
- Butter a 26 centimeter pie plate and line it with the pie crust, keeping some dough for the garnish.
- Spread the orange marmalade on the pie crust. Garnish the pie with the dough set aside earlier, placed over the filling as you like.
- Bake the pie for approximately 20 minutes.
- Remove the pie from the oven, let it cool completely, sprinkle with powdered sugar and serve.
Nutrition Facts : Calories 620 calories, CarbohydrateContent 81 grams, CholesterolContent 125 milligrams, FatContent 28 grams, FiberContent 3 grams, ProteinContent 10 grams, SaturatedFatContent 17 grams, SodiumContent 600 milligrams, SugarContent 23 grams
SCOTTISH APPLE ORANGE MARMALADE PIE RECIPE - FOOD.COM
This is an easy no-fail apple pie to make, and the crushed gingersnap cookies, marmalade and raisins set this pie apart from the commen everyady version... the middle will thicken up nicely when baked Please use only Granny Smith apples for this....A recipe from Evelyn Herring, Laguna Woods, CA. Prep time does not include preparing the pie pastry.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 1 (9-inch) pie
Number Of Ingredients 9
Steps:
- Set oven to 375 degrees, and set oven rack to bottom position).
- Roll out the bottom pastry, then line the 9-inch pie dish with bottom pastry, then place in refrigerator while mixing the apple mixture.
- In a bowl, mix together 1/2 cup plus 2 tablespoons white sugar, cookie crumbs, marmalade, raisins and orange zest.
- Spoon the filling into the pastry crust.
- Roll out the top pastry, and then place on top pressing the crust edges together to seal.
- Crimp edge decorativly (you can also flute the edges if desired).
- Cut a 1-inch hole in center of the top crust.
- In a small cup whisk together the whipping cream and 1 tablespoon sugar, then brush over top crust.
- Bake for about 45 minutes, or until crust is golden and fruit is bubbles thickly (you might want to place the pie on a baking sheet to catch any spills).
- Serve warm.
Nutrition Facts : Calories 3543.5, FatContent 137.6, SaturatedFatContent 36.3, CholesterolContent 20.6, SodiumContent 2583.2, CarbohydrateContent 568, FiberContent 34.9, SugarContent 298.8, ProteinContent 32.5
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- Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade. Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and quarter them. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. The mixture should darken in color. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil until it reaches desired consistency. The marmalade is now ready for canning.
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