This potpourri citrus pie is bright, sweet, tart. It is everything your palate wants. And it's easy to prepare. |

My potpourri citrus pie

| 1 comment

A potpourri pie? What kind of pie bears such a name? The kind of pies I create on Tchakayiti while playing around in the kitchen, of course. My very own citrus pie to be exact.

All jokes set aside; this name came about during a casual conversation I had with one of my friends the day I prepared that pie for the first time. That day, we were talking about the culinary adventures we had each embarked on. Turns out, without planning it, we were both making pies. Only hers was savory and mine sweet. She was baking a cheesy tomato pie. I was prepping a nameless pie.

 That no-name pie erred on the side of citrus and tropical almonds.

I was unsure what to call it at the time especially since I was not following any recipe. I was just creating a citrus pie on a whim. So, all I could do while talking to her, was describe the ingredients I was combining. For some reason, my description led her to baptize my concoction a potpourri. On the spot, I did not quite understand why she had used that term. Turns out, without meaning to, I had apparently made it sound like I had tossed everything in my kitchen in the filling.

This potpourri citrus pie is bright, sweet, tart. It is everything your palate wants. And it's easy to prepare. |

While the word potpourri did not seem to be quite accurate at first, that appellation stuck with me. It was actually quite fitting. I had, in fact, mixed a few layers into that filling. I had no idea what the final result would be. While it baked, I could simply cross my fingers hoping the flavors would come together beautifully. There was no reason for them not to. After all, I had not chosen the ingredients in my filling at random. Far from that. I had made sure the flavors all belonged to the same family, and chosen to stick with citruses.  I was sure they would complement each other well. And they did so beautifully. Just like I had hoped.

That very first bite was bright, sweet, tart.

The pie featured a flaky crust that was impregnated with the fruity filling but still flaky enough. I had garnished it with tropical almonds and folded its edges onto a mixture of my homemade bitter orange curd and citrus jam. During the baking, the jam bits melted into the curd that acquired a wonderful gelatinous texture.

Using that bright sour orange curd, I had prepared an even brighter citrus dish. One that made for a cheerful potpourri citrus pie. The best part? All the fruits came from our fruitful orchard. Our lakou lakay as I like to call it.

This potpourri citrus pie is bright, sweet, tart. It is everything your palate wants. And it's easy to prepare. |

A potpourri citrus pie

This citrus pie is a mixture of my homemade bitter orange curd and citrus jam. The ingredient list may seem daunting, but it's quite easy to prepare. The reason it looks this long is because I am guiding you through preparing your own jam.

Prep Time 2 hours
Cook Time 45 minutes


For the crust

  • 1 ¼ cup of flour plus more for dusting
  • 1 stick of butter
  • 2 tbsp of sugar plus more for dusting
  • ½ tsp of salt
  • ½ cup of water
  • Chopped tropical almonds or regular almonds
  • 2 tbsp of sugar
  • 1 egg beaten

For the citrus jam

  • 2 large citruses
  • 2 cups of water
  • 1 cup of sugar
  • 1 cinnamon stick
  • Star anise
  • Allspice leaves
  • 1 tsp of vanilla

For the filling

  • 1 8 oz jar of bitter orange curd
  • ½ cup of prepared citrus jam


For the citrus jam

  1. Wash the fruits and peel them with a vegetable peeler. Be sure to leave the white layer intact
  2. Using a paring knife, make slits into the white layer and remove it. It should easily come out
  3. Cut that white layer into smaller chunks
  4. Transfer to a pot, cover with water
  5. Boil for about 20-30 minutes
  6. Drain
  7. Repeat the process of covering it with water boiling and draining for a second time
  8. The white peel is ready to be turned into a jam once it turns translucent
  9. In a thick bottom pan, combine 2 cups of water, the sugar and sweet spices
  10. Bring to a boil until the sugar completely dissolves
  11. Add the white peel and simmer for about 30-40 minutes until it turns syrupy
  12. Let cool and transfer to a clean glass jar

For the crust

  1. In a bowl, combine the flour, sugar and salt
  2. Cut the butter into chunks and add it to the flour mixture
  3. Using your fingers, reduce the butter to a crumble
  4. Slowly add the water, just enough to help the mixture come together
  5. Shape it into a ball
  6. Dust with flour and cover with a plastic wrap
  7. Let it rest in the fridge for at least one hour

For the filling

  1. Combine the prepared curd and jam

  2. Set aside

Putting it together

  1. Flour a flat surface
  2. Roll out the dough down into a circle using a rolling pin
  3. Transfer to a flat baking sheet
  4. Put the filling in the center of the dough
  5. Fold the edges onto the filling
  6. Top with almonds
  7. Brush the edges of the crust with the beaten egg
  8. Sprinkle the crust generously with the sugar
  9. Bake at 350 for about 30-45 minutes until the crust is fully cooked
  10. Let cool and enjoy as dessert or with your coffee

One Comment:

Leave a Reply

Your email address will not be published. Required fields are marked *