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 or margarine, melted
1/4 cup maple syrup

Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. In a mixing 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 375° for 35 minutes.

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. Makes 8 servings.