Cooking Recipe Cranberry Apple Pie With Soft Gingersnap Crus
Recipe Ingredients
-Karen Thackeray
20
Gingersnap cookies
1 1/2 tb
Margarine
2
McIntosh apples; pare/core
1 c
Fresh cranberries
5 tb
Dark brown sugar
1/4 ts
Vanilla extract
1/4 ts
Ground cinnamon
1 ts
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