Maple-Glazed Gingersnap Apple Pie

1. 1

   Line a 9-inch pie pan with the bottom crust.

2. 2

   Place half of the THINLY sliced apples in the crust; set aside.

3. 3

   In a mixing bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust.

4. 4

   Roll out remaining pastry to fit top of pie.

5. 5

   Cut a few slits in pastry, place over apples and seal.

6. 6

   Remove pie from oven; remove foil and brush hot syrup over pie and into vents.

* Per serving · 4 servings · Values may vary.

No additional tips available.