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1
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.
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2
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.
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3
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.
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4
Skim the surface of the marmalade. Let stand for 10 mins. Pour into hot sterilized jars and seal while hot.
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5
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.
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6
Preheat the oven to 350u00b0F.
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7
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.
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8
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.
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9
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.
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10
Bake for about 30 mins or until the pastry is lightly browned. Dust with powdered sugar, if desired, before serving.
