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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Even though we've lived in Florida for 3 years, I still feel like a Vermonter . My parents send us a bushel of Vermont apples each fall, and we try to visit in the spring to do some sugaring. People always seem to love this pie. Ingredients:
pastry for double-crust pie (9 inches) |
6 cups thinly sliced peeled apples, divided |
1/2 cup sugar |
1/4 cup packed brown sugar |
1/2 cup crushed gingersnaps |
1/2 teaspoon ground cinnamon |
1/2 cup chopped walnuts or pecans |
1/4 cup butter, melted |
1/4 cup maple syrup |
Directions:
1. Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside.
2. In a 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 the top and place over apples; seal. Cover loosely with foil and bake at 375° for 35 minutes.
3. 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. Yield: 8 servings.
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