Scottish Apple Pie

Scottish Apple Pie
Scottish Apple Pie
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.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
English Fruit Dessert Bake Apple Bon Appétit California Kidney Friendly Peanut Free Tree Nut Free Soy Free
  • 1/3 cup orange marmalade
  • 1 teaspoon grated orange peel
  • 1/3 cup golden raisins
  • Carbohydrate 77 g(26%)
  • Cholesterol 2 mg(1%)
  • Fat 17 g(27%)
  • Fiber 4 g(17%)
  • Protein 3 g(6%)
  • Saturated Fat 6 g(30%)
  • Sodium 302 mg(13%)
  • Calories 465

Preparation 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. 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.

Preparation 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. 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.