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