Cranberry Apple Pie with Soft Gingersnap Crust |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
20 gingersnap cookies |
1 1/2 tablespoons margarine |
2 apples, pared and cored |
1 cup fresh cranberries |
5 tablespoons dark brown sugar |
1/4 teaspoon vanilla extract |
1/4 teaspoon cinnamon, ground |
1 teaspoon granulated sugar |
Directions:
1. Preheat oven to 375F.
2. Place gingersnaps and margarine in food processor; process until finely ground.
3. Press gingersnap mixture into 8 pie plate. Bake 5-8 min; remove and cool crust. Chop apples in food processor.
4. Add cranberries, brown sugar, vanilla and cinnamon; pulse until just mixed.
5. Spoon apple-cranberry filling into another 8 pie plate or casserole dish.
6. Sprinkle with granulated sugar.
7. Bake 35 min or until tender.
8. Spoon filling into gingersnap crust and serve immediately.
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