REC--Scottish Apple Pie

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PA Baker

Master Chef
Sep 1, 2004
USA, Pennsylvania
Just ran across this recipe and thought it sounded like a nice variation. Ishbel and others, is this truely Scottish?

Scottish Apple Pie

Crushed gingersnap cookies, marmalade, and raisins set this pie apart from the American version.

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 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.

Makes 8 servings.
Bon Appétit
January 2005


Executive Chef
Nov 16, 2004
I've got to be honest and say I've never seen this recipe!

Mind you, gingersnap biscuits are very popular in Scotland - my Granny loved them - and the Scots do TRY to claim that marmalade is a Scots 'invention' (but then so do the Portugese and the Spanish!).... Maybe those two ingredients gave the recipe inventor the idea that this would make it Scottish in some way? :LOL:

And in Scotland it would be traditional to brush the top of a fruit pie with egg wash to give a golden finish, not milk or cream!

Oh and apple pies are usually made with Bramley apples in the UK - these are large cooking apples which melt quickly in cooking. Golden delicious apples have little flavour for our palate - If using dessert apples in a dish (Tarte Tatin, for instance) I would use Granny Smiths, or Cox's Orange Pippins...
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