Maple-Glazed Ap­ple Pie

Even though we’ve lived in Florida for 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 maple sug­ar­ing.

Country Woman - - LET’S EAT - —PA­TRI­CIA PUT­NAM LAKE­LAND, FL

PREP: 25 MIN. • BAKE: 55 MIN. MAKES: 8 SERV­INGS

Pas­try for dou­ble-crust pie (9 in.) 6 cups thinly sliced peeled ap­ples, di­vided ¹₂ cup sugar ¹₄ cup packed brown sugar ¹₂ cup crushed gin­ger­snaps ¹₂ tsp. ground cin­na­mon ¹₂ cup chopped wal­nuts or pecans ¹₄ cup but­ter, melted ¹₄ cup maple syrup

1. Line a 9-in. pie pan with bot­tom crust. Place half of the ap­ples in the crust; set aside.

2. In a bowl, com­bine the su­gars, gin­ger­snaps, cin­na­mon, nuts and but­ter; sprin­kle half over ap­ples in crust. Top with re­main­ing ap­ples and sugar mix­ture. Roll out the 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.

3. Mean­while, bring maple 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, about 20 min­utes longer. Serve warm. 1 PIECE 525 cal., 25g fat (10g sat. fat), 25mg chol., 325mg sod., 73g carb. (41g su­gars, 2g fiber), 5g pro.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.