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.

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.