2 tbsp. brown sugar
2 tsp. grated lemon peel
2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. mace
1/4 tsp. cloves
3 tbsp. orange or pineapple marmalade
6 c. thinly sliced baking apples

Mix together sugar and spices. Put half of the sugar and spice mixture into a pastry lined, 9 inch pie pan. Dribble 1 1/2 tablespoons marmalade over the mixture. Pare, quarter and core about 2 lbs. (6 cups) baking apples, thinly sliced. Put half the apples into the crust. Sprinkle with remaining sugar and spice mixture. Dribble the remaining marmalade over it; add remaining apples. Roll out top crust slightly larger than the pie pan. Wet the rim of the pan. Fit the pastry on top of the pie. Press edges all around with fork. Make a small opening in middle of the pastry with the point of a knife. Bake at 425 degrees for 40 minutes or until apples are tender.