Cranberry Apple Pie With Soft Gingersnap Crus
Ingredients| 20 gingersnap cookies 1 1/2 tbsp margarine 2 mcintosh apples, pare/core 1 cup fresh cranberries 5 tbsp dark brown sugar 1/4 tsp vanilla extract 1/4 tsp ground cinnamon 1 tsp granulated sugar |
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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
Servings:
8
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