Maple-glazed gingersnap apple pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9 inch pie crust -- unbaked | |
| 6 | cups | Apple slices -- thin |
| ½ | cup | Sugar |
| ¼ | cup | Packed brown sugar |
| ½ | cup | Gingersnap cookies -- |
| Crushed | ||
| ½ | teaspoon | Cinnamon |
| ½ | cup | Black walnuts -- chopped |
| ¼ | cup | Margarine -- melted |
| ¼ | cup | Maple syrup |
Directions
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