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Cranberry Apple Pie With Soft Gingersnap Crus

  • on August 28, 2008
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Ingrients & Directions


-Karen Thackeray
20 Gingersnap cookies
1 1/2 tb Margarine
2 McIntosh apples; pare/core
1 c Fresh cranberries
5 tb Dark brown sugar
1/4 ts Vanilla extract
1/4 ts Ground cinnamon
1 ts Granulated sugar

Preheat oven to 375F. Place gingersnaps and margarine in food
processor; process until finely ground. Press gingersnap mixture into
8″ pie plate. Bake 5-8 min; remove and cool crust. Chop apples in
food processor. Add cranberries, brown sugar, vanilla and cinnamon;
pulse until just mixed. Spoon apple-cranberry filling into another 8″
pie plate or casserole dish. Sprinkle with granulated sugar. Bake 35
min or until tender. Spoon filling into gingersnap crust and serve
immediately.
Calories: 124 Fat: 3 g Sodium: 90 mg Cholesterol: 0 mg

Yields
8 Servings

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