Cranberry apple pie with soft gingersnap crus
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Karen Thackeray | ||
| 20 | Gingersnap cookies | |
| 1½ | tablespoon | Margarine |
| 2 | 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 |
Directions
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