Recipe - Cranberry Apple Pie With Soft Gingersnap Crus

Karen Thackeray
20 Gingersnap cookies
1 One half tablespoon Margarine
2 McIntosh apples; pare/core
1 cup Fresh cranberries
5 tablespoon Dark brown sugar
One fourth teaspoon Vanilla extract
One fourth teaspoon Ground cinnamon
1 teaspoon 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 58 min; remove and cool crust. Chop apples in food processor. Add
cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed.
Spoon applecranberry 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 Source: No Guilt
Desserts