Cranberry Apple Pie with Soft Gingersnap Crust

65 minutes Prep: 20 minutes Cook: 45 minutes

59 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

20	each	gingersnap cookies
1 1/2	tablespoons	margarine
2 ea McIntosh appl		apples, mcintosh	pare, core
1	cup	cranberries	fresh
5	tablespoons	brown sugar, dark
1/4	teaspoon	vanilla extract
1/4	teaspoon	cinnamon	ground
1	teaspoon	sugar	granulated

Directions

Preheat oven to 375 degrees F.

Place gingersnaps and margarine in food processor; process until finely ground.

Press gingersnap mixture into 8 inch 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 inch pie plate or casserole dish.

Sprinkle with granulated sugar.

Bake 35 min or until tender.

Spoon filling into gingersnap crust and serve immediately.

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Nutrition Facts

Serving Size 26g

Amount per Serving

Calories 59 32% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 32mg	1%
Total Carbohydrate 11.0g	4%
Dietary Fiber 1.0g	3%
Sugars 9.0g
Protein 0.0g	0%

Vitamin A	2%		Vitamin C	3%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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