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

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