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 or margarine, melted 1/4 cup maple syrup
Line a 9-in. pie pan with the bottom crust. Place half of the 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 the top and place over apples; seal. Cover loosely with foil and bake at 375° 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. Yield: 8 servings.