Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | -Karen Thackeray |
20 \N | Gingersnap cookies |
1½ tablespoon | Margarine |
2 \N | McIntosh apples; pare/core |
1 cup | Fresh cranberries |
5 tablespoons | Dark brown sugar |
¼ teaspoon | Vanilla extract |
¼ 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 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 Source: No Guilt Desserts