Recipe: Maple-Glazed Gingersnap Apple Pie (using gingersnap crumbs)

MAPLE-GLAZED GINGERSNAP APPLE PIE

Pastry for 1 (9-inch) double-crust pie, unbaked
6 cups thinly sliced, peeled apple, divided use
1/2 cup crushed gingersnap cookies
1/2 cup black walnuts, chopped
1/2 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/4 cup maple syrup

Line a 9-inch pie pan with the bottom crust.

Place half of the THINLY sliced apples in the crust; set aside.

In a mixing bowl, combine gingersnap crumbs, nuts, sugars, cinnamon and butter; sprinkle half over apples in crust. Top with remaining apples and remaining sugar mixture. Set aside.

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 F for 35 minutes.

Meanwhile, bring syrup to a gentle boil in a small saucepan.

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.

Makes 1 (9-inch) pie, 8 servings
From: Linda/Tennessee
Source: Lisa Lepsy