Maple-Glazed Apple Pie
TOTAL TIME: Prep: 25 min. Bake: 55 min.
YIELD: 8 servings.
Even though we've lived in Florida for three 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. —Patricia Putnam, Lakeland, Florida
Ingredients
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Pastry for double-crust pie (9 inches)
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6 cups thinly sliced peeled apples, divided
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1/2 cup sugar
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1/4 cup packed brown sugar
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1/2 cup crushed gingersnaps
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1/2 teaspoon ground cinnamon
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1/2 cup chopped walnuts or pecans
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1/4 cup butter, melted
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1/4 cup maple syrup
Directions
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1.
Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside.
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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.
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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.
Nutrition Facts
1 piece: 525 calories, 25g fat (10g saturated fat), 25mg cholesterol, 325mg sodium, 73g carbohydrate (41g sugars, 2g fiber), 5g protein.
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