Cranberry Apple Pie With Soft Gingersnap Crus Recipe

Step 1

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

Things You'll Need

  • 20 Gingersnap cookies
  • 1 1/2tb Margarine
  • 2 McIntosh apples; pare/core
  • 1c Fresh cranberries
  • 5tb Dark brown sugar
  • 1/4ts Vanilla extract
  • 1/4ts Ground cinnamon
  • 1ts Granulated sugar

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