Jam PieThis jam pie is very light and tasty. It is very versatile and for the filling you can use any jam you like. For this pie I used home-made apricot and strawberry jam. If you use homemade jam, it will not be terribly sweet, because you can control the addition of the sugar. But this wonderful jam pie can accompany your coffee or tea any time of the day.





1 cup margarine or butter, melted
3 cups flour
1/3 cup sugar
¼ cup brandy
2 teaspoon baking powder
1 egg separated
The zest of one lemon
1 – 2 cups apricot jam, or any jam of your choice



Mix the flour with the baking powder and place it in a bowl. Add the melted margarine, the egg yolk, the sugar, the lemon and the brandy. Knead it until you have a rather soft dough. Wrap it in shrink wrap and put it in the fridge for 30 minutes.

Take the dough out of the fridge and cut it in two pieces, the one larger than the other.

Sprinkle a little flour or corn flour on your worktop and roll out the larger piece of dough and place it in a prepared baking pan. You can use a rectangular or a round pan. Lift the dough, about on finger up the sides of the pan. From the other piece of dough, roll out a rope, as thick as your little finger. Beat the egg white with a couple tablespoonfuls of water and brush the edge of the dough in the pan. Stick the rope on the edge of the dough. This makes a lip so that the jam doesn’t overflow when cooking.

Put a layer of the jam of your choice on the crust in the pan. Now roll out the rest of the dough and cut strips. Brush the two opposite sides of the ‘lip’ with the egg-wash. Lay the strip on the jam and stick the sides on the lip where you brushed the egg wash. You can put the strips horizontally or diagonally, and then you place more strips the other way, so that you form squares or diamonds. You can do whatever you like to decorate the top of the pie.

Bake for 30 – 40 minutes at 180oC. Take the pie out of the oven and let it cool before cutting it, so that the jam sets completely.

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