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.
- 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
- Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside.
- 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.
- 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.
Originally published as Maple-Glazed Apple Pie in Country Extra November 1992, p47
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