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Cranberry Apple Pie with Soft Gingersnap Crust

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Submitted by wmichael65

YIELD

8 servings

PREP

20 min

COOK

45 min

READY

65 min

Ingredients

20 2E+1
EACH EACH GINGERSNAP COOKIES *
1 ½ 23
TABLESPOONS ML MARGARINE
2 ea McIntosh appl
APPLES, MCINTOSH
pare, core *
1 237
CUP ML CRANBERRIES
fresh
5 75
TABLESPOONS ML BROWN SUGAR, DARK
¼ 1.3
TEASPOON ML VANILLA EXTRACT
¼ 1.3
TEASPOON ML CINNAMON
ground
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 59 32% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 
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