Maple-Glazed Gingersnap Apple Pie
Yield
servingsPrep
35 minCook
55 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 6 | cups |
apples
sliced thin |
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| ½ | cup |
gingersnap cookies
crushed |
*
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | cup |
walnuts
chopped |
|
| ¼ | cup |
margarine
melted |
|
| ¼ | cup |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 1.4 | l |
apples
sliced thin |
|
| 118 | ml |
sugar
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 118 | ml |
gingersnap cookies
crushed |
*
|
| 2.5 | ml |
cinnamon
|
|
| 118 | ml |
walnuts
chopped |
|
| 59 | ml |
margarine
melted |
|
| 59 | ml |
maple syrup
|
|
Directions
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 sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust.
Top with remaining apples and sugar mixture.
- 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℉ (190℃) 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.
