Pastry for a 2 crust, 9 inch pie (You can easily use frozen)
4 cups thinly sliced apples
1 cup of real Maple Syrup (pancake syrups WILL NOT do)
2 tbsp quick-cooking tapioca
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 cup chopped walnuts
Line pie pan with pastry for the bottom crust. Combine remaining ingredients. Mix well. Arrange in pie pan. Cut remaining pastry into long strips. Arrange in a lattice pattern over apple mixture. Trim edges and crimp. Brush lattice with beaten egg whites. Sprinkle with a mixture of cinnamon and sugar if desired. Bake at 425 degrees for 45 minutes or until syrup boils with thick bubbles that do not burst.
*************STAY TUNED FOR NEXT MONTH'S SAVORY DISH**********************
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