Cranberry Apple Pie with Soft Gingersnap Crus

Cranberry Apple Pie with Soft Gingersnap Crus, a fruits recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac.

Method

-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 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.