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 |
Karen Thackeray
cranberry apple pie with soft gingersnap crus |
| 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 | t | Granulated sugar |
recipe Cranberry Apple Pie With Soft Gingersnap Crus
Preheat oven to 375F. Place gingersnaps and
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margarine in food processor; process until finely ground. Press gingersnap mixture into 8" pie plate. Bake 5-8 min; remove and
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cool crust. Chop apples in food processor. Add cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed. Spoon apple-cranberry
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filling into another 8" pie plate or casserole dish. Sprinkle with granulated sugar. Bake 35 min or until
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tender. Spoon filling into gingersnap crust and serve immediately. Calories: 124 Fat: 3 g
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Sodium: 90 mg Cholesterol: 0 mg Source: No Guilt Desserts
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