| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 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 |
|
|
Date: |
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 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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