Vermont Apple Pie

• 6 large apples tart, pared, cored
• 1 each pie shell (9 inch) 9 inch, unbaked
• 13 cup sugar
• 3/4 cup gingersnap crumbs
• 1 tablespoon flour, all-purpose
• 1/2 teaspoon cinnamon
• 1 dash salt
• 1/4 cup butter
• 1/4 cup walnuts
• 13 cup maple syrup

1. Spread 1/2 the apples in the pastry shell.
2. Combine next 6 ingredients.
3. Spread 1/2 the mixture over the apples.
4. Spread in remaining apples atop first layer.
5. Top with remaining remaining crumbs and walnuts.
6. Bake in a moderate oven (375 degrees), about 50 minutes, covering with foil the last 25 minutes.
7. Remove from oven.
8. Pour syrup, evenly, over the pie.

apples, pie shell, sugar, gingersnap crumbs, flour, cinnamon, salt, butter, walnuts, maple syrup

Taken from recipeland.com/recipe/v/vermont-apple-pie-4761 (may not work)