1 9 inch pie crust — unbaked
6 c Apple slices — thin
1/2 c Sugar
1/4 c Packed brown sugar
1/2 c Gingersnap cookies —
Crushed
1/2 ts Cinnamon
1/2 c Black walnuts — chopped
1/4 c Margarine — melted
1/4 c 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.
Yields
8 servings