Maple-glazed gingersnap apple pie

Yield: 8 servings

Measure Ingredient
1 \N 9 inch pie crust -- unbaked
6 cups Apple slices -- thin
½ cup Sugar
¼ cup Packed brown sugar
½ cup Gingersnap cookies --
\N \N Crushed
½ teaspoon Cinnamon
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

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