Maple-Glazed Apple Pie

By Addie

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

Preparation

Step 1

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.
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REVIEWS:

I've made this for my husband's grandfather several times - made him declare me a "professional pie maker" and it was the first time I'd ever made a pie!

Our favorite way to enjoy apple pie. Absolutely delicious and very pretty presentation as well.

BEST apple pie recipe I've ever had! I normally have one piece just to see how my pie turned out and then leave the rest for the family. Well, I have to fight myself to let the kids and hubby have more than one piece of this!