Scottish Apple Pie
- 2 refrigerated pie crusts (one 15-ounce package), room temperature
- 1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/3-inch cubes
- 9 tablespoons sugar, divided
- 1/2 cup gingersnap cookie crumbs
- 1/3 cup orange marmalade
- 1/3 cup golden raisins
- 1 teaspoon grated orange peel
- 1 tablespoon whipping cream
- Preheat oven to 375u0b0F. 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.
- 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.
apples, sugar, cookie crumbs, orange marmalade, golden raisins, whipping cream
Taken from www.epicurious.com/recipes/food/views/scottish-apple-pie-231453 (may not work)