Title: Cranberry Apple Pie with Soft Gingersnap Crus
Categories: Pie Fruit Lowcal
Yield: 8 Servings
| 20 | | Gingersnap cookies |
| 1 1/2 | tb | Margarine |
| 2 | | McIntosh apples; pare/core |
| 1 | c | Fresh cranberries |
| 5 | tb | Dark brown sugar |
| 1/4 | ts | Vanilla extract |
| 1/4 | ts | Ground cinnamon |
| 1 | ts | 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.
Calories: 124 Fat: 3 g Sodium: 90 mg Cholesterol: 0 mg Source: No Guilt
Desserts