Heat the oven to 350 degrees F. In a large pan bring water to a boil, add parsnip pieces, and cook until easily pierced. Drain. Combine the parsnips with the next 7 ingredients. Pour into pie shell and bake until a knife blade comes out clean, about 30 to 40 minutes.
While the pie is still warm, spread with the marmalade (you may strain it if you want a more glazelike topping) and sprinkle with the sliced almonds.
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