Cranberry Apple Pie With Soft Gingersnap Crus

Serving Size : 8
Ingredients

for prepare Cranberry Apple Pie With Soft Gingersnap Crus

:

Amount	Measure	Ingredient - Preparation Method
Thackeray cranberry apple pie with soft gingersnap crus
20		Gingersnap cookies
1 1/2	tablespoons	Margarine
2		McIntosh apples - pare/core
1	cup	Fresh cranberries
5	tablespoons	Dark brown sugar
1/4	teaspoon	Vanilla extract
1/4	teaspoon	Ground cinnamon
1	teaspoon	Granulated sugar

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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