Cranberry Apple Pie with Soft Gingersnap Crust
Yield
8 servingsPrep
20 minCook
45 minReady
65 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
gingersnap cookies
|
*
|
| 23 | ml |
margarine
|
|
|
apples, mcintosh
pare, core |
*
|
||
| 237 | ml |
cranberries
fresh |
|
| 75 | ml |
brown sugar, dark
|
|
| 1.3 | ml |
vanilla extract
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 5 | ml |
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.
