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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.
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Prep Time
2
hours
hrs
Cook Time
45
minutes
mins
Ingredients
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
Instructions
For the citrus jam
Wash the fruits and peel them with a vegetable peeler. Be sure to leave the white layer intact
Using a paring knife, make slits into the white layer and remove it. It should easily come out
Cut that white layer into smaller chunks
Transfer to a pot, cover with water
Boil for about 20-30 minutes
Drain
Repeat the process of covering it with water boiling and draining for a second time
The white peel is ready to be turned into a jam once it turns translucent
In a thick bottom pan, combine 2 cups of water, the sugar and sweet spices
Bring to a boil until the sugar completely dissolves
Add the white peel and simmer for about 30-40 minutes until it turns syrupy
Let cool and transfer to a clean glass jar
For the crust
In a bowl, combine the flour, sugar and salt
Cut the butter into chunks and add it to the flour mixture
Using your fingers, reduce the butter to a crumble
Slowly add the water, just enough to help the mixture come together
Shape it into a ball
Dust with flour and cover with a plastic wrap
Let it rest in the fridge for at least one hour
For the filling
Combine the
prepared curd
and jam
Set aside
Putting it together
Flour a flat surface
Roll out the dough down into a circle using a rolling pin
Transfer to a flat baking sheet
Put the filling in the center of the dough
Fold the edges onto the filling
Top with almonds
Brush the edges of the crust with the beaten egg
Sprinkle the crust generously with the sugar
Bake at 350 for about 30-45 minutes until the crust is fully cooked
Let cool and enjoy as dessert or with your coffee