Scottish Apple Orange Marmalade Pie
- Reviews 2
Ready In: 1 hr
Yields: 1 (9-inch) pie
Ingredients
- 2 (9 inch) prepared pie pastry (homemade or store-bought, I use my No-Fail Butter Pie Crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust)
- 1 1⁄2 lbs granny smith apples, peeled, cored and cut into 1/3-inch cubes
- 1⁄2 cup sugar
- 1⁄2 cup gingersnap crumbs (use only crispy cookies for this not soft)
- 1⁄3 cup marmalade (store-bought)
- 1⁄3-1⁄2 cup golden raisin
- 1 teaspoon grated orange zest
- 1 tablespoon whipping cream
- 1 tablespoon sugar
Directions
- Set oven to 375 degrees, and set oven rack to bottom position).
- Roll out the bottom pastry, then line the 9-inch pie dish with bottom pastry, then place in refrigerator while mixing the apple mixture.
- In a bowl, mix together 1/2 cup plus 2 tablespoons white sugar, cookie crumbs, marmalade, raisins and orange zest.
- Spoon the filling into the pastry crust.
- Roll out the top pastry, and then place on top pressing the crust edges together to seal.
- Crimp edge decorativly (you can also flute the edges if desired).
- Cut a 1-inch hole in center of the top crust.
- In a small cup whisk together the whipping cream and 1 tablespoon sugar, then brush over top crust.
- Bake for about 45 minutes, or until crust is golden and fruit is bubbles thickly (you might want to place the pie on a baking sheet to catch any spills).
- Serve warm.
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