Maple-Glazed Gingersnap Apple Pie

Recipe Ingredients

1		Pie crust - unbaked
6 cups	1422ml	Apple slices - thin
1/2 cup	99g / 3.5oz	Sugar
1/4 cup	40g / 1.4oz	Packed brown sugar
1/2 cup	73g / 2.6oz	Gingersnap cookies - crushed
1/2 teaspoon	2.5ml	Cinnamon
1/2 cup	73g / 2.6oz	Black walnuts - chopped
1/4 cup	49g / 1.7oz	Margarine - melted
1/4 cup	82g / 2.9oz	Maple syrup

Recipe Instructions

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 375F 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.

Source:
Jo Anne Merrill

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