| Cranberry Apple Pie w/Soft Gingersnap Crust
20 Gingersnap cookies
1 1/2 tablespoons of margarine
2 McIntosh apples, pare/cored
1 cup of fresh cranberries
5 tablespoons of dark brown sugar
1/4 teaspoon of vanilla extract
1/4 teaspoon of ground cinnamon
1 teaspoon of granulated sugar |
|
Preheat oven to 375ºF. 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. Serving Size: 8 Calories: 124 Fat: 3 g Sodium: 90 mg Cholesterol: 0 mg Source: No Guilt Desserts |
|