Recipe - Maple-Glazed Gingersnap Apple Pie

1 9 inch pie crust unbaked
6 cup Apple slices thin
One half cup Sugar
One fourth cup Packed brown sugar
One half cup Gingersnap cookies
Crushed
One half teaspoon Cinnamon
One half cup Black walnuts chopped
One fourth cup Margarine melted
One fourth cup Maple syrup

1. Line a 9inch pie pan with the bottom crust. 2. Place half of the THINLY
cut or sliced up 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

Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip