Maple-glazed Gingersnap Apple Pie Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1: 9 inch pie crust, unbaked
6 cup: Apple slices, thin
1/2 cup: Sugar,
1/4 cup: Packed brown sugar,
1/2 cup: Gingersnap cookies --,
Crushed,
1/2 tsp: Cinnamon,
1/2 cup: Black walnuts, chopped
1/4 cup: Margarine, melted
1/4 cup: Maple syrup,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp