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Cranberry Apple Pie with Soft Gingersnap Crust

 

50

Yield

8

servings

Prep

20

min

Cook

45

min

Ready

65

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

20 each gingersnap cookies
*
1 ½ tablespoons margarine
2 ea McIntosh appl apples, mcintosh
pare, core
*
1 cup cranberries
fresh
5 tablespoons brown sugar, dark
¼ teaspoon vanilla extract
¼ teaspoon cinnamon
ground
*
1 teaspoon sugar
granulated

Directions

Preheat oven to 375℉ (190℃).

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

Press gingersnap mixture into 8 inch pie plate.

Bake 5 to 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 5932% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 0g
Vitamin A 2% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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