-Karen Thackeray
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
Yields
8 Servings