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.