Orange marmelade pie recipe

Sorrento is the land of citrus fruits. Here they produce the good limoncello (lemon liqueur) that makes your summer evenings and your parties so joyful. And here, in this rich volcanic land, oranges grow with a special flavor.

The people here cultivate oranges since the 14th century and they still use an ancient method that protects the citrus fruits with wood-and-straw huts so they can ripen slowly. This kind of orange has more juice inside and tastes so sweet to be often chosen for the making of cakes, pies, desserts and jam too.

How to make the Sorrentine orange marmelade

The marmelade obtained from these very good oranges is processed in a completely natural way, so to enhance the pure flavor of citrus without preservatives or chemical elements that would alter it. Even sugars are limited to just the classic one, so to avoid changing the sour note that characterizes the Sorrentine oranges. To get a real Sorrentine orange jam you have to: select the best oranges, that is those never fallen from the tree and without bird bucks, wash and dry them well, remove the rind and cut the pulp into pieces taking care to eliminate any seeds, cook the pieces of pulp with the classic sugar, pour the final result into the glass bowls sterilized through boiling water, store your
jam in a cool place or directly in the fridge. The jam thus obtained can be consumed even within a year.

How to make an orange marmelade pie

When you have got your marmelade you can use it to prepare a great orange pie. Follow our advice for the making of a middle sized (26 cm diameter) pie:

Ingredients

  • 400 gr. of double-zero flour
  • 3 yolks
  • 100 gr. of granulated sugar
  • 120 gr. of butter
  • 500 gr. of Sorrento orange marmelade
  • Orange rind
  • Lemon rind
  • A pinch of salt

Preparation

Mix the flour together with the three egg yolks, the sugar, the butter, the salt and the grated orange and lemon rinds. Once you get a smooth and compact ball, put it to rest – wrapped in film – in the fridge for about 30 minutes. At the end of this time, take the ball out of the fridge, take out one third of the dough and put the rest on the grease proof paper.

When you have obtained a thin sheet put it with all the paper on the mould, arrange the edges to your personal liking and stuff it all with jam.

Roll out the remaining dough and cut it into banners that you will then place on the filling.

Cook everything in the oven (170 degrees for 35-40 minutes).

When the pie is ready you can serve it as it is or decorate it with a sprinkling of powdered sugar, the addition of caramelized rinds, or even with the addition of dried fruit.

Certainly we do suggest you to leave it without further additions, so to taste it in all the purity of the flavor of its Sorrentine oranges.

Maybe you can enhance that flavor with the accompaniment of a good classical tea, with a slice of lemon (of Sorrento!) in, or with any kind of herbal tea.