Maple-Glazed Apple Pie

• Pastry for double-crust pie (9 inches)
• 6 cups thinly sliced peeled apples, divided
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 1/2 cup crushed gingersnaps
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or pecans
• 1/4 cup butter, melted
• 1/4 cup maple syrup

1. Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside.
2. In a bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out 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 375u0b0 for 35 minutes.
3. Meanwhile, bring 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, 20 minutes longer. Serve warm.

pastry, peeled apples, sugar, brown sugar, crushed gingersnaps, ground cinnamon, walnuts, butter, maple syrup

Taken from www.tasteofhome.com/recipes/maple-glazed-apple-pie/ (may not work)