| 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 |
t |
Cinnamon |
| 1/2 |
c |
Black walnuts, chopped |
| 1/4 |
c |
Margarine, melted |
| 1/4 |
c |
Maple syrup |
INSTRUCTIONS
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 Date File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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