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Cranberry Apple Pie With Soft Gingersnap Crust
Author/Submitted by:
No Guilt Desserts
Servings: 8
Categories:
Apples
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Desserts
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Fruits
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Low-Fat/Low-Cal
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Pies & Pastries
Ingredients: 20
Gingersnap cookies 1 1/2
tablespoons
Margarine 2
Apples,
McIntosh - pare/core
1
cup
Fresh cranberries 5
tablespoons
Dark brown sugar 1/4
teaspoon
Vanilla extract 1/4
teaspoon
Ground cinnamon 1
teaspoon
Granulated sugar
Directions:
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.
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