Evelyn Herring of Laguna Woods, California, writes: "My mother was raised in Scotland and learned to cook at a time when quality ingredients were hard to come by. She had to be imaginative, often substituting ingredients and improvising recipes. My own cooking has become Americanized over the years, but I still rely on her recipes. They're easy and always taste as good as the first time I tried them."
Crushed gingersnap cookies, marmalade, and raisins set this pie apart from the American version.
Recipe information
Total Time
1 hour 30 minutes
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Line 9-inch-diameter glass pie dish with 1 pie crust. Mix apples, 8 tablespoons sugar, cookie crumbs, marmalade, raisins, and orange peel in large bowl. Spoon filling into crust-lined dish. Top with remaining crust. Press crust edges together to seal; crimp edge decoratively. Cut 1-inch hole in center.
Step 2
Blend cream and 1 tablespoon sugar in small bowl; brush over crust. Bake pie until crust is golden and filling bubbles thickly, about 45 minutes. Serve warm.
