1/2 cup butter
2 tablespoons all-purpose flour
1/4 cup honey
2 pounds golden apples, peeled and cored
1 teaspoon lemon zest
2 teaspoons dark rum
1 tablespoon brown sugar
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup sliced almonds
1 teaspoon vanilla extract
1 (3 ounce) package cream cheese
2 tablespoons milk
1 cup sliced almonds
3 tablespoons white sugar
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together butter, flour, honey, apples, lemon zest, rum, brown sugar and lemon zest. Beat in lemon juice and lemon zest. Make a well in bottom of a large saucepan and pour in the lemon zest and almond extract. Beat until smooth; stir in vanilla extract.
Pour mixture into pie shell. Cover pastry with pie crust. Place in preheated oven. Bake for 20 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake 20 minutes longer, or until juices of apples run clear. Remove from oven and let stand for 5 minutes in oven to cool slightly.
In a medium bowl, beat cream cheese until smooth and creamy. Mix in milk, stirring until well blended. Add butter mixture and beat until fluffy. Stir in sliced almonds and orange zest. Fold in lemon zest and sugar. Pour mixture into pie crust. Drizzle over pie and chill for 3 hours.
Place pie in center of a large pie pan and arrange pie edges on pie. Bake in preheated oven for 50 minutes, or until apples are tender. Remove from oven and sprinkle with cream cheese mixture, whipped cream and orange marmalade. Serve over pie.