| 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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