Prep 30 mins
Cook 1 hr
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"
- 1 pastry dough, for a 9 inch pie
- 6-8 apples, peeled,cored and thinly sliced
- 59.14 ml sugar
- 177.44 ml gingersnap crumbs
- 14.79 ml flour
- 2.46 ml cinnamon
- 0.59 ml nutmeg
- 1.23 ml salt
- 118.29 ml chopped walnuts
- 59.14 ml melted butter
- 118.29 ml pure maple syrup
- 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.
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.
Wow, this is one bad a** apple pie! Absolutly to die for, great combination of ingredients for the crumb topping. I cut up 7 Granny Smith apples; probably used about 5-6. I did bake the pie in a deep dish stoneware pie plate by Pampered Chef, my first time using this dish. I followed the ingredients and baking directions exactly, but the crust came out a bit well done; I believe it was because of the stoneware. Thanks Lorac, this is a recipe that will be made over and over!
This was so very goood....I do also agree that the gingersnaps added the flavor. I know that I had no leftovers with this pie..Served warm with some vanilla ice cream....Very GOOD !