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Maple-Glazed Gingersnap Apple Pie

Author/Submitted by: Jo Anne Merrill
Servings: 8
Categories: Desserts / Pies & Pastries

1  9 inch  pie crust, unbaked
6  cups  apple slices, thin
1/2  cup  sugar
1/4  cup  packed brown sugar
1/2  cup  gingersnap cookies, crushed
1/2  teaspoon  cinnamon
1/2  cup  black walnuts, chopped
1/4  cup  margarine, melted
1/4  cup  maple syrup

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.

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