How To make Maple Glazed Gingersnap Apple Pie
1 9 inch pie crust
unbaked
6 cups apple slices :
thin
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup gingersnap cookies crushed
1/2 teaspoon cinnamon
1/2 cup black walnuts :
chopped
1/4 cup margarine -- melted
1/4 cup maple syrup
1. Line a 9-inch pie pan with the bottom crust.
2. Place half of the THINLY sliced apples in the crust; set aside.
3. In a mixing bowl, combine sugars, gingersnaps, cinnamon, nuts
and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. 4. Roll out remaining pastry to fit top of pie. Cut a few slits
in pastry, place over apples and seal. Cover LOOSELY with foil and bake at 375 degrees for 35 minutes. Meanwhile, bring syrup to a gentle boil in a small saucepan. 5. 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.
How To make Maple Glazed Gingersnap Apple Pie's Videos
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Jennifer makes Maple Glazed Apple Pie
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You can follow this recipe to make any size/shape pies, I use a muffin tin to make these mini pies in a jiff.
Both fillings shown are enough for a full pie (roughly 9 or so).
Great All-Butter Homemade Pie Crust recipe used - enough for top & bottom (roughly 9 or so):
Chapters:
00:00 Intro
00:10 Pie Crust Dough
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02:49 Apple Pie Filling
04:21 Filling & Baking Pies
04:55 Finished Pies
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For the full recipe text, photos, and more information, see our post on the Beyond Flour blog, here:
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This week Paul is Baking Ginger Biscuits. Crisp and crunchy with a hint of warming spice, you can’t beat a ginger biscuit. A perfect biscuit for dunking into a cuppa!
Makes 18
225g plain flour
2 tsp ground ginger
½ tsp bicarbonate of soda
100g golden caster sugar
100g butter, softened
100g golden syrup
Mix the flour and sugar together. Add the butter and rub it until it resembles breadcrumbs. Add the syrup, ginger and bi carb. Using a hand-held electric whisk or wooden spoon mix to form a smooth dough. Wrap the dough in cling film or baking paper and chill for 30 minutes to firm up. Heat your oven to 190°C/Fan 170°C/Gas 5. Line two baking trays with baking paper. Break off small pieces of dough, each about 30g, and roll into balls. Place on the prepared baking sheets, allowing enough room for the biscuits to spread. Bake for 10–12 minutes until they are golden with a cracked surface. Leave the biscuits to cool on the tray for a few minutes until firm, then transfer to a wire rack to cool completely.
#PaulHollywood #EasyBakes #GingerBiscuits
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