Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | McIntosh apples, peeled, cor |
| 2 teaspoons | Powdered ginger |
| 1 tablespoon | Cornstarch |
| 1 x | Juice of 1 lemon |
| 2 tablespoons | Brandy, bourbon or scotch |
| 3 tablespoons | Butter |
| 2 tablespoons | Chopped candied ginger |
| 1 cup | Sugar |
| 1 teaspoon | Vanilla |
| 1 cup | Raisins |
| 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.