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Cranberry Apple Pie With Soft Ginger Snap Crust Recipe
|Margarine||1 1⁄2 Tablespoon, softened|
|Mcintosh apples||2 , peeled, cored and quartered|
|Cranberries||1 Cup (16 tbs)|
|Firmly packed brown sugar||5 Tablespoon|
|Vanilla extract||1⁄4 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Granulated sugar||1 Teaspoon|
Serving size: Complete recipe
Calories 3531 Calories from Fat 693
% Daily Value*
Total Fat 79 g120.9%
Saturated Fat 18.3 g91.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4058.7 mg169.1%
Total Carbohydrates 684 g227.9%
Dietary Fiber 36.4 g145.8%
Sugars 290.9 g
Protein 39 g77.1%
Vitamin A 24.6% Vitamin C 47.4%
Calcium 62.7% Iron 224.1%
*Based on a 2000 Calorie diet
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