The day before, prepare the marmalade. Over high heat, bring the water, sugar, and fruit to boil. Keeping uncovered, lower the heat to the lowest setting and cook for 2-2.5 hours. Add water if necessary. After two and a half hours, use an immersion blender to blend the fruit into a jelly consistency. After 3 hours, start checking the consistency by laying the back of a spoon on top and lifting to watch the speed of the drip. Fast drip = not ready. Slow drip = ready. Turn off the heat when ready.

After it's done, place in a mason jar. Rub grappa around the opening of the jar, close with top and turn upside down to cool.

Preheat over to 375 degrees.

Using your hands, mix the butter and the sugar/salt.

Zest one small lemon.

Add the eggs and mix.

Add the flour and mix, careful not to overmix.

When dough stays together, place in refrigerator for 10 minutes.

Using a pie pan or oven-safe dish, lined with wax paper, create a crust bottom using the chilled dough.

Bake for approx 15 mins.

Remove from oven. Roll out pieces of dough to create the outside crust, approximately 1 inch thick.

Pour marmalade into the center of the pie, so that it completely covers the whole circle. If any portion appears clear, add marmalade so the color is uniform.

Roll out 1/2 in pieces of dough of various lengths, about 1 inch apart, parallel to each other, to cover the pie.

Roll out 1/2 in pieces of dough of various lengths, about 1 inch apart perpendicular to the lines you made previously - creating a lattice effect.

If desired, you can brush one egg over the crust and dough.

Place completed pie in the over for approximately 15 minutes, until crust is cooked and slightly golden color.