Monday, October 18, 2010
This is good pie. Strike that. This is seriously great pie that I could eat everyday for the next year. This is also pie for the sake of my waistline I should never make again.
Therefore, I am passing off my pain to you. I’m happy we picked only one bag of apples Friday, or I’d be buying bigger pants.
Golden Apple Pie with Maple Syrup and Gingersnap Filling
Gingersnaps help soak up the maple syrup and add flavor of their own to this fall apple pie.
Pastry for a deep dish two crust pie
6 cups peeled and thinly sliced Golden Delicious Apples, or other crisp sweet apple
1/2 cup real maple syrup
1/2 cups finely crushed store bought gingersnaps
1/4 cup dark brown sugar, packed
1 tablespoon flour
1/2 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons butter
Sugar for garnishing pie
1. Place the oven rack on the lower third of the oven and preheat to 400 degrees. Line a 9 1/2 “ deep dish pie pan with a bottom pastry.
2. Mix the apples with the maple syrup and gingersnaps in a large bowl. In a small bowl mix the brown sugar, flour, cinnamon and salt. (Don’t skip this step or your pie will have starch clumps.) Toss the sugar mixture in with the apples and arrange the mixture nicely in the pie shell.
3. Dot the pie with butter, top with the second pastry and flute the edges. Sprinkle with sugar. Cut holes in the crust to vent.
4. Bake for 30 minutes. Place on a pie crust shield and lower the temperature to 375 degrees. Bake for 25 to 30 more minutes until the crust is golden and the filling is bubbly. Cool for several hours before serving.
Recipe & photograph by Laura Flowers.