Yield: 8 servings
|1 \N||9 inch pie crust -- unbaked|
|6 cups||Apple slices -- thin|
|¼ cup||Packed brown sugar|
|½ cup||Gingersnap cookies --|
|½ cup||Black walnuts -- chopped|
|¼ cup||Margarine -- melted|
|¼ cup||Maple syrup|
1. Line a 9-inch pie pan with the bottom crust. 2. Place half of the THINLY sliced apples in the crust; set aside. 3. In a mixing bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. 4.
Roll out remaining pastry to fit top of pie. Cut a few slits in pastry, place over apples and seal. Cover LOOSELY with foil and bake at 375 degrees for 35 minutes. Meanwhile, bring syrup to a gentle boil in a small saucepan. 5. Remove pie from oven; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve warm.
Recipe By : Jo Anne Merrill