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.