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Cranberry Apple Pie With Soft Gingersnap Crust

Author/Submitted by: No Guilt Desserts
Servings: 8
Categories: Apples / Desserts / Fruits / Low-Fat/Low-Cal / Pies & Pastries

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

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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