Apple And Marmalade Free-Form Pie - cooking recipe

Ingredients

None None FOR THE MARMALADE
1 None orange, halved and thinly sliced, with pips reserved
1 None lemon, halved and thinly sliced, with pips reserved
2 cups granulated sugar
None None FOR THE PIE
2 1/2 cups flour
12 tbsp (1 1/2 sticks) cold butter, chopped
2 None egg yolks
1/2 cup finely grated Cheddar cheese
6 None apples
2 tbsp brown sugar
2 tsp milk

Preparation

For the marmalade, place the orange and lemon pips in a small bowl with 1 tbsp water. Cover and let stand overnight. Place the fruit in a medium microwave-safe bowl and cover with 1 1/2 cups water. Cover and let stand overnight.
Strain the pip mixture into the fruit mixture and discard the pips. Cook the fruit mixture, covered, on medium (50%) in the microwave oven, stirring every 5 mins, for about 30 mins or until the peel softens.
Measure the fruit mixture. Mix with an equal measure of the granulated sugar in the same microwave-safe bowl. Cook, uncovered, on medium (50%) in the microwave oven, stirring every 5 mins, for about 30 mins or until the marmalade sets when tested.
Skim the surface of the marmalade. Let stand for 10 mins. Pour into hot sterilized jars and seal while hot.
For the pie, process the flour and butter until crumbly. Add egg yolks, cheese and enough water (3-4 tbsp) to form a soft dough. Knead the dough on a lightly floured work surface until smooth. Cover and refrigerate for 30 mins.
Preheat the oven to 350\u00b0F.
Peel, core and halve the apples; cut each half into 6 wedges. Place the apple, 2 tbsp water and brown sugar in a medium saucepan. Cook, covered, stirring occasionally, for about 5 mins or until the apple has just softened. Cool to room temperature.
Roll the pastry between two sheets of parchment paper to form a 16-inch circle. Remove the top sheet of paper and turn the pastry onto a baking pan. Remove the remaining sheet of paper.
Spread the apple mixture over the pastry, leaving a 2-inch border. Dollop 6 rounded teaspoons of the marmalade onto the apple mixture. Fold the pastry up to partly enclose the fruit. Brush the pastry evenly with milk.
Bake for about 30 mins or until the pastry is lightly browned. Dust with powdered sugar, if desired, before serving.