2
refrigerated pie crusts - (one 15-oz pkg) room temperature
1 1/2
pounds Granny Smith apples peeled, cored, and cut into 1/3" 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 degrees. 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. This recipe yields 8 servings. Crushed gingersnap cookies, marmalade, and raisins set this pie apart from the American version.
