GINGER SNAP APPLE PIE

serves 12

Peel and core apples.

Take 24 ginger snaps (1 3/4 cups crumbs), mash on some waxed paper with a rolling pin.
Add 2 cups finely crushed other biscuits (cinnamon crisps, NicMariee,  or Coffee Time).
Mix crumbs with 3/4 cup melted butter and plate around bottom and sides of a 9″ x 13″ buttered, ovenproof baking dish about 1.5″ deep.

Slice apples into wedges (12 cups) and put a solid layer over bottom of dish. Sprinkle more crumbs over apples then a little lemon juice and a little brown sugar and a little more butter.

Keep layering until apples finished. Add any left-over crumbs on top with a little more brown sugar and butter.

Bake in a slow oven 300 degree F for 25-30 mins or until apples are cooked.