Anna Sultana’s Jam Pie, Maltese Style

I think we’ve finally left this winter behind!

Funny how, after the winter we’ve been suffering through, simply being at the freezing point and seeing the snow begin to melt makes it seem downright summery.

It’s time to bake something with fruit to celebrate.

Okay… March isn’t exactly a month known for fresh fruit.

No problem.  

Ma’s recipe for Jam Pie uses jam or jelly or preserves.

It’s a handy recipe for finishing what’s been sitting in the pantry.

This pie is really sweet.

A little slice goes a long way.

Especially if it’s topped with ice cream!

I mean it about letting the pie cool.

The jam really holds the heat.

                Anna Sultana’s Jam Pie

        

Combine in a large bowl

1 1/2 Cups flour

2/3 Cup sugar

Make a well and add

2 Eggs

Work the mixture with your fingers or a fork.

Add

1/2 Cup and 2 Tablespoons butter, at room temperature

grated zest of 1 lemon

1/4 Cup red wine (or fruit juice or water)

1/4 teaspoon salt

Blend together.  

Form the dough into a ball.  

Let it rest, covered, for 1 hour.

Grease and flour a pie plate.

Preheat oven to 350º F

Roll out 3/4 of the dough and line the pan.

Spread on the dough

2 Cups jam 

Roll out the remaining dough and cut into 1/2-inch strips.

Make a lattice over the jam.

Bake for 30 minutes.

Let the pie cool.  Really.