This recipe is a companion piece to Becky Herrick's Meristem pattern.
The recipe will work with 8-12 oz of marmalade if your jars are a different size from mine. If you're using store bought marmalade look for the brand with the most chunks of orange peel, and the fewest ingredients besides sugar and oranges.
Download a printable PDF here
- 2 ½ C flour
- 1 stick (8 Tbsp) cold butter
- ½ tsp salt
- 1 tsp allspice
- ½ tsp clove
- ⅓ C cold water
- 1 Tbsp white vinegar
- 4-6 whole cloves, optional (for decoration)
- 4-6 apples (4 C when peeled and cubed) I prefer a heritage apple like Winesap or Pippin. But the classic Macintosh makes a wonderful pie too.
- 12 oz jar of orange marmalade
- 1 tsp cinnamon
- ½ tsp allspice
9" / 23 cm pie dish
Preheat the oven to 425°F / 220°C.
Peel and cut up the apples into approximately ½" / 1.5 cm cubes.
In a medium bowl combine apples, marmalade, and filling spices.
Mix well so apples are fully coated and set aside.
Measure out flour. Cut butter into cubes and add to bowl.
With a pastry blender cut the butter into the flour until all chunks are the size of peas, or smaller.
Try to keep the butter cold so the flour doesn't get tacky.
Note: If you don't have a pastry blender I like to use the back of a durable fork.
Next add the salt and the ground spices, mix well.
Add the vinegar and most of the water, leaving 1 or 2 Tbsp out. Stir everything together gently.
Only if some of the flour mix still looks dry add the remaining water.
When the dough is sticking together remove from the bowl and divide in half. Sprinkle flour over your work surface, place one ball of dough in the center and roll it out. Rotate and flip as needed to make the crust more or less circular. The crust should be 10-11" / 25.5-28 cm across.
Place the crust in your pie dish and pat down into the corners.
Note: fold the crust in quarters to make moving it into the pie dish easier.
Roll out the second ball of dough the same way.
Pour the filling into the pie dish. Place the second crust on top.
Fold up any extra dough and pinch it together to trim the pie.
Cut vents into the center of the crust. Stud the crust with whole cloves, if desired.
Bake the pie for 30 minutes.
Turn the oven down to 350°F and bake for another 30 to 40 minutes - you should see the juices bubbling through the vents in the crust.
Let cool so the filling thickens before slicing.
Becky Herrick likes to cook and bake almost as much as she likes to knit. Check out her book Cast Iron, Cast On for more recipes and knitting patterns inspired by local yarns and seasonal ingredients. Find all her patterns on Ravelry: http://www.ravelry.com/designers/becky-herrick. Becky lives in the Green Mountains with her husband, daughter, pets, and chickens. When she's not designing she can be found gardening, and canoeing - or reading and skiing if it's winter.