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.
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
Work the mixture with your fingers or a fork.
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
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.