|3½ pounds||McIntosh apples, peeled, cor|
|2 teaspoons||Powdered ginger|
|1 x||Juice of 1 lemon|
|2 tablespoons||Brandy, bourbon or scotch|
|2 tablespoons||Chopped candied ginger|
|24 eaches||Gingersnap cookies|
Toss the apple slices with lemon juice. In a large, heavy pot, melt 2 Tbs butter, add apples with lemon juice, tossing well. Stir in powdered ginger and ¾ cp of the sugar. Cook until apples start to release their moisture.
In a small bowl, dissolve the cornstarch in the liquor. Add it to the simmering apples and stir for 1 minute. Stir in candied ginger, vailla & raisins.
Grease a 9-inch casserole with remaining butter & dust with half the remaining sugar. Line the casserole with enough of the gingersnaps to make a single layer on the bottom & up the sides. fill with apples mixture and smooth on top. Arrange remaining cookies on top & sprinkle with remaining sugar.
Bake at 450 for 20 minutes, until apples are bubbling & sugar has partially melted. Cool for 10 minutes before serving.
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