Ingredients
- 9 pie crust unbaked
- 6 apple (thin)
- 120 gr gingersnap cookies (crushed)
- 100 gr sugar
- 80 gr maple syrup
- 60 gr black walnuts (chopped)
- 55 gr margarine melted
- 55 gr packed brown sugar
- 1 gr cinnamon
1. Line a 23 cm 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 190ºC or 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.
