Recipe by Lorac
Fresh apple slices layered with buttered gingersnap crumbs, cinnamon, chopped walnuts and with topped with maple syrup. An authentic, unique, simple, New England recipe that makes the best use of native ingredients. From the 1984 first published "American Family Cokking"
Top Review by MizzNezz
A very good pie. Definitly has an old fashioned flavor. The gingersnaps give this a very distinct flavor that melds so nice with the maple syrup. I used Granny Smith apples. Served it to visitors from out of town and thay all said "give it 5 stars". I will make this again. Thanks Lorac, for the recipe.
- 1 pastry dough, for a 9 inch pie
- 6 -8 apples, peeled,cored and thinly sliced
- 1⁄4 cup sugar
- 3⁄4 cup gingersnap crumbs
- 1 tablespoon flour
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped walnuts
- 1⁄4 cup melted butter
- 1⁄2 cup pure maple syrup
Directions See How It's Made
- Preheat oven to 350°F.
- Place half the sliced apples in the pastry shell.
- In a mixing bowl combine the suar, gingersnap crumbs, flour, cinnamon, salt, nutmeg, walnuts and butter and mix until well blended.
- Sprinkle half the mixture over the apples in the pie shell.
- Layer the remaining apples over the crumb mixture.
- Sprinkle with the remaining crumbs.
- Bake 45 minutes.
- Heat the maple syrup to boiling and pour evenly over the pie.
- Bake 15 to 20 minutes longer or until apples are tender.