4 large apples cut into ½ inch wedges
4 Tbs. maple syrup, divided
8 cups fresh baby spinach
1 (8 oz) round of Brie or Camembert cheese, cubed
½ cup pecan halves, toasted

Dressing:
¼ cup apple cider or juice
¼ cup vegetable oil
3 Tbs. cider vinegar
1 tsp. Dijon mustard
1 garlic clove, minced

Place apples on an ungreased baking sheet; brush with 2 Tbs. syrup. Broil 3-4 inches from the heat for 3 minutes. Turn, brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender. In a large salad bowl, combine the spinach, cheese cubes, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over the salad and toss to coat. Serve immediately. 10 servings.

Crust:   Makes enough for 2 pies

2 cups oatmeal, toasted
1 cup sliced almonds or 1 cup coconut, toasted
1 stick butter, melted
¼ cup light brown sugar

Mix the above and press into a pie pan. Bake at 375 degrees for 10 minutes. Press the sides up as soon as you take it out of the oven.

Filling:

1 medium cool-whip, thawed
4-6 Hershey bars with almonds (melted)
Fold together and pour into shell.

Refrigerate until ready to serve.