Cranberry Apple Pie With Soft Ginger Snap Crust Recipe
Ingredients
| 20 gingersnap cookies | ||
| Margarine | 1 1/2 Tablespoon, softened | |
| 2 Mcintosh apples, peeled, cored and quartered | ||
| Cranberries | 1 Cup (16 tbs) | |
| 5 tablespoons firmly packed dark brown sugar | ||
| Vanilla extract | 1/4 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Granulated Sugar | 1 Teaspoon | |
Directions
Preheat oven to 375 F.
Place gingersnaps and margarine in food processor; process until gingersnaps are finely ground.
Press gingersnap mixture onto bottom and up side of 8-inch pie plate.
Bake 5 to 8 minutes; cool.
Chop apples in food processor.
Add cranberries, brown sugar, vanilla and cinnamon; pulse just until mixed.
Spoon apple-cranberry filling into another 8-inch pie plate or casserole dish.
Sprinkle with granulated sugar.
Bake 35 minutes or until apples are tender.
Spoon filling into gingersnap crust
Place gingersnaps and margarine in food processor; process until gingersnaps are finely ground.
Press gingersnap mixture onto bottom and up side of 8-inch pie plate.
Bake 5 to 8 minutes; cool.
Chop apples in food processor.
Add cranberries, brown sugar, vanilla and cinnamon; pulse just until mixed.
Spoon apple-cranberry filling into another 8-inch pie plate or casserole dish.
Sprinkle with granulated sugar.
Bake 35 minutes or until apples are tender.
Spoon filling into gingersnap crust
Chef
